Saturday, March 19, 2011

American Chinese Takeout Series - Black Pepper Steak

I have always love ordering black pepper steak whenever we go out for Chinese food or just doing takeouts. Funny enough, you can get this dish in any Chinese restaurants in Chinatown but not so much outside of it. Take the town I am living in for example, we have about 20 Chinese restaurants and takeout places, give or take, and none offer black pepper steak stir fry. Big mistake, Huge! I started making this at home ever since I move out of Boston because I could not get it in the town I am living in. Everyone loves it. If only the people running those takeouts place realize that American loves black pepper in general and the heat is not too much for them to handle.

If you like steak, onion, bell pepper and black pepper, this dish is definitely for you.

Black Pepper Steak
1lb steak, thinly sliced
1/2 red bell pepper, julienne
1/2 large onion, sliced
2 stalks scallion, section
2 Tbsp vegetable oil

3 tsp soy sauce
1 tsp chinese cooking wine or dry sherry
1/2 tsp salt
1/4 tsp sesame oil

Black Pepper Sauce
2 Tbsp oyster sauce (preferably Lee Kum Kee brand)
3 tsp soy sauce
1 tsp sesame oil
1 tsp chinese cooking wine or dry sherry
1 1/2 Tbsp sugar
2 Tbsp water
2-3 tsp black pepper (depending on the heat level you like)
1 tsp cornstarch


Step 1: Marinade the steak with the seasoning ingredients for at least 1 hour. Mix all the sauce ingredients together and set aside.

Step 2: Prepare all the ingredients.

Step 3: Heat a wok over high heat till smoky. Put the oil in the wok and stir in the steak. Saute the steak till it is golden brown, about 3 mins. Add in the onion and saute till it has softened. Stir in the bell pepper and scallion. Continue to cook till bell pepper is slightly softened, about 1 min.

Step 4: Add in the sauce mix. Cook till the sauce begins to thicken and coats the steak.

Step 5: Dish out onto a platter and served over rice.

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