Pepper Steak

5 from 5 votes

Perfect for a weeknight dinner or a special occasion, this dish is simple yet impressive, offering a delightful blend of savory and slightly sweet flavors. Let’s dive into how to create this delicious Pepper Steak!

Prep Time20

Cook Time15

Marinating Time (1-24hrs)8

Total Time8 35

Course: Beef Recipes, Main Course, Steak Dishes

Cuisine: American

Servings: servings

Author: Matt Price

Ingredients

1.5 lbs flank steak
1 large onion
2-3 bell peppers
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tbsps olive oil
¼ cup low sodium soy sauce
1 teaspoon sesame oil
½ teaspoon dark soy sauce
3 tbsps brown sugar
Ap and Hot Ap seasoning
Slurry cornstarch and water
2 tbsps butter
White rice
2 tbsps fresh garlic

Instructions

It’s important to slice against the grain here to ensure the steak is nice and tender.
Once you have the steak cut appropriately, add it to a mixing bowl along with the marinade. Let this marinate for 1-24 hours.

MAKE YOUR SLURRY

Combine Ingredients:

In a small bowl, mix the starch with an equal or slightly greater amount of cold liquid. For example, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water.

Mix Well:

Stir until the starch is fully dissolved and the mixture is smooth. It’s important that there are no lumps in the slurry.

Add to Hot Liquid:

Gradually add the slurry to the hot liquid (sauce, soup, or stew) while stirring continuously. This helps to incorporate the slurry evenly and prevents lumps from forming.

Cook Until Thickened:

Continue cooking and stirring the mixture until it reaches the desired thickness.
The slurry should be cooked for a few minutes to fully activate the starch and eliminate any raw taste.
Next we just need to sear the steak on both sides and remove it.
Next, add in the bell peppers and onions and cook for 5-10 minutes or until tender to your liking.
Once the peppers are tender, add in the steak and any remaining sauce - along with the slurry once the mixture reaches a boil.
Reduce the heat and simmer for a few minutes. Season to taste and serve with rice.

Notes

Tips:

Flank Steak: Slicing the steak against the grain ensures it remains tender. For even better results, marinate the steak for at least 30 minutes in a mixture of soy sauce, garlic, and ginger before cooking.
Veggies: You can use different colored bell peppers to add a variety of colors and flavors to the dish. Feel free to add other vegetables like mushrooms or snap peas for extra crunch.
Rice: For added texture and flavor, consider cooking your rice with a bit of garlic or ginger.

Tips for Using a Slurry:

Avoid Clumping: Always mix the starch with cold liquid before adding it to a hot mixture to prevent clumping.
Adjust Quantity: Start with a small amount of slurry and gradually add more if needed. It’s easier to add more than to try to correct an overly thickened dish.
Alternative Thickeners: Besides slurries, you can use other thickening agents like roux (a mixture of flour and fat), beurre manié (a mixture of flour and butter), or instant potato flakes depending on the dish and desired outcome.

In summary, a slurry is a versatile and simple thickening agent used in cooking to achieve the right consistency in a dish. By understanding how to make and use a slurry, you can control the thickness of your sauces and soups with precision.

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