I remember a long time I used to make this dish and some how I had revamped my original recipe which has been unwritten. I always loved to do some expermintation with recipes in particular. When I was in my 20s I have done it a lot.
Duchess was asking me one time do I know any Chinese recipes. She is another food blogger and foodie from the so you think you can cook group. She is on to something. I think everyone loves Chinese food.
Pepper steak is a very easy recipe and here is my take on this recipe.
I thawed out 1 lb or 1 kilo of thinly sliced steaks and washed them in cold water until the water was no longer bloody red and the water is clear. I cut them in to strips with kitchen shears.
I added 2 tbs each of sesame oil and corn oil to my wok. I fried the beef until it was brown and tender. I added 6 chopped green onions, 2 chopped cloves of garlic, 1 knob of ginger chopped in to small pieces and stirred.
I added 3 dashes each of soy sauce and maggi or knorr aroma, 2 pinches each of black and white sesame seeds, white pepper, red chili powder and curry powder . I stirred and cut and and sliced 2 small or 1 large green bell pepper.
I added to a small bowl 3 heaping tsp of cornstarch and 1/4 of water to make a slurry.
I stirred until it became lump free and a thin batter consistancy and added it to the wok with the beef and pepper mixture. I stirred until the sauce formed and it was a little to thick so I added 1/4 cup of water more to the wok and let the sauce thicken again. This time the sauce is the right consistancy. I tasted it and added 3 pinches of pink salt and tasted again and it is ready to be enjoyed over rice.
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