Chinese Stir-fry Pepper Steak

Ingredients:

½ kg (1¼ pound) of Flank, Skirt or Round Steak

Marinade Ingredients:

2 Tablespoons each of Oyster Sauce, Potato Starch (this recipe works just as well with corn starch)

½ Teaspoon each of Black Pepper, Lemon Juice

Sauce Ingredients:

½ Cup of Beef Broth

2 Tablespoons each of Rice Wine, Dark Soy Sauce, Cooking Oil, Drinking Water or Rice Water

1 Teaspoon each of Granulated Sugar, Freshly Crushed Minced Garlic, Potato Starch

½ Teaspoon each of Vegetable Extract, Minced Ginger

¼ Teaspoon of Fine Black Pepper

1 Splash of Lemon Juice

½ each of Jalapeño Chili, Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper

Preparation:

1. Thin slice the meat across the grain
2. Dissolve 1 Teaspoon of Potato Starch in 2 Teaspoons of Drinking Water or Rice Water
3. While stirring gradually combine all marinade ingredients in a bowl
4. Now add the meat to the marinade remembering to stir as you do so to ensure that the meat is evenly coated with the marinade.
5. Cover and let the meat marinade mixture stand for at least 15 minutes. If you prefer a stronger flavor then let the meat/marinade mixture stand a little longer. Alternatively you could let it stand overnight in the refrigerator but if doing so then it is most advisable to use a stainless steel bowl covered with plastic cling wrap
6. Julienne the Bell Peppers
7. Slice the Jalapeño Chili
8. In a separate bowl combine all of the sauce ingredients and mix thoroughly
9. Slice the remaining chili and capsicum for use as garnish if so desired

Cooking Instructions:

1. Preheat and Oil Wok - Preheat wok over a high heat. Once the wok is hot enough add in 1½ tablespoons of sesame oil (or virgin olive oil) and swirl to coat sides of wok with a film of oil.
2. Add Garlic and Ginger - Now stir in the garlic and ginger. Remember to keep stirring until the flagrant aroma given off is noticeable (approximately 20 to 30 seconds).
3. Adding the Meat - Now add the meat stirring as you do so. Once all of the meat has been added continue cooking and stirring the wok mixture until the meat is no longer pink (usually between 1½ to 2½ minutes depending upon how thickly you sliced the meat).
4. Removing Meat - Once the meat is no longer pink remove it from the wok and set aside.
5. Recoating Sides of Wok - Add in the remaining ½ tablespoon of oil to the wok and swirl the wok to ensure that the sides of the wok are evenly coated with a film of oil
6. Adding Bell Peppers - It is now time to add in all three kinds of bell peppers (red, yellow and green) remembering to stir as you do so. Once all of the bell peppers are in the wok continue stir-frying for another 1 to 1½ minutes
7. Add Water and Continue Stir-Frying – It is now time to add the water as you stir. With the water added continue to stir-fry for 2½ to 3½ minutes or until the peppers are tender-crisp. Note that in some circumstances this stage could take as little as 2 minutes or as long as 4 minutes. Just remember that the object here is not to overcook the peppers.
8. Return Meat to Wok – Now add the meat back into the wok stirring all the while.
9. Stir in Sauce Mixture – Next step is to stir in the sauce mixture
10. Bring to a Boil – Continue stir-frying until it begins to boil
11. Adding the Starch - At this point it is time to add the already prepared potato/corn starch solution to the mixture already in the wok stirring as you do so.
12. Thickening Sauce - Continue stir-frying until the sauce begins to boil and thicken.

Serving Suggestions:

Serve this Chinese beef stir-fry on a bed of medium sticky rice or mashed potatoes

Include stir-fry vegetables (if so desired) and new potatoes; if available.

Garnish with chili slices, sliced Capsicum and Snow Peas (if desired)

Tip: If using stir-fry vegetables mixed with beef sauce and not as a side-dish then it is best to add them to the mix immediately after returning the meat back into the wok (after step 8 above).