Oriental Pepper Steak
If you’re looking for a quick yet delightful one-dish meal that captures the essence of Asian flavors, then this Oriental Pepper Steak recipe is perfect. Found in an old cookbook, this gem promises a savory, satisfying meal that serves four—though you might find yourself going back for seconds! With tender beef sirloin, crisp bok choy, and colorful bell peppers, this dish is as nutritious as it is delicious. Perfect for a winter evening or any time you crave a hearty, healthy meal.
Ingredients:
- Beef Sirloin Steaks: 1 pound, thinly sliced across the grain into bite-size strips
- Beef Broth: 1/4 cup
- Soy Sauce: 2 to 3 tablespoons
- Water: 2 tablespoons (or use dry sherry if preferred)
- Cornstarch: 2 tablespoons
- Crushed Red Pepper Flakes: 1 teaspoon (adjust to taste)
- Ground Coriander: 1 to 1 1/2 teaspoons
- Ground Ginger: 1/2 teaspoon
- Garlic: 2 cloves, minced
- Bok Choy: 2 cups, chopped (including both stalks and leaves)
- Green Sweet Peppers: 2, sliced
- Yellow Sweet Pepper: 1, sliced
- Cooked Rice: 4 servings (for serving)
Instructions:
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Prepare the Beef: Begin by slicing the beef sirloin steaks thinly across the grain into bite-size strips. This ensures that the beef cooks quickly and remains tender.
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Make the Sauce: In a small bowl, combine the beef broth, soy sauce, and water (or sherry if using). Stir in the cornstarch until well dissolved. Add the sesame oil (optional for extra flavor), crushed red pepper flakes, ground coriander, and ground ginger. Mix thoroughly and set aside to allow the flavors to meld.
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Heat the Wok: Add 1 teaspoon of cooking oil to a wok or large nonstick skillet. Heat over medium-high heat until the oil is shimmering. If using cooking spray, coat the pan lightly.
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Stir-Fry the Garlic: Add the minced garlic to the hot oil and stir-fry for about 15 seconds, or until fragrant. Be careful not to let it burn.
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Cook the Bok Choy: Add the chopped bok choy to the wok and stir-fry for 1 minute until it starts to wilt.
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Add the Peppers: Toss in the sliced green and yellow sweet peppers. Continue to stir-fry for an additional 2 to 3 minutes, or until the vegetables are crisp-tender. Remove the vegetables from the wok and set aside.
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Cook the Beef: Add the remaining 1 teaspoon of cooking oil to the wok. Increase the heat to high and add the beef strips. Stir-fry for 2 to 3 minutes, or until the beef is browned and cooked through. Do not drain the beef’s juices; they will add flavor to the sauce.
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Thicken the Sauce: Push the beef to the sides of the wok, creating a space in the center. Pour the prepared sauce into the center of the wok. Cook and stir the sauce until it thickens and becomes bubbly.
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Combine and Heat: Return the cooked vegetables to the wok and stir them into the beef and sauce. Cook for about 2 more minutes, or until everything is heated through. Taste and adjust the seasoning with additional soy sauce, crushed red pepper flakes, coriander, or ginger if needed.
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Serve: Serve the Oriental Pepper Steak over cooked rice for a complete meal.
Nutritional Information (per serving):
- Calories: 380.3
- Fat Content: 17.8 grams
- Saturated Fat: 6.1 grams
- Cholesterol: 57.5 milligrams
- Sodium: 631.1 milligrams
- Carbohydrates: 33.1 grams
- Fiber: 2.1 grams
- Sugar: 2.8 grams
- Protein: 21.2 grams
This Oriental Pepper Steak is a fantastic blend of savory, spicy, and sweet flavors, making it a standout dish for busy nights when you want something quick but deeply satisfying. Enjoy this delicious meal with your family and savor the taste of homemade Asian cuisine! 🌟🍚🥩🥒
