Best-Ever Pepper Steak

Are you a fan of steaks?  We love the steakhouse at Chili Pepper Madness Kitchen. Any steak is great. I’ll have a perfectly grilled ribeye or a perfectly grilled filet mignon any day of the week.

* Ingredients  :

+ Steak seasoning

° 1.5 pound filet steak, cut lengthwise into 1/4″ thin strips, then cut into 35″ pieces3 tablespoons low-sodium soy sauce° 1 tablespoon Japanese rice wine or dry sherry See notes in leaflet

° 1 tablespoon of cornstarch

° 1 teaspoon Asian hot sauce

° 1 teaspoon sesame oil, toasted° 1/2 teaspoon garlic powder and ginger powder

+ frying sauce

° 1/3 cup low-sodium chicken broth

° 3 tablespoons oyster sauce

° 2 tablespoons of low-sodium soy sauce

° 2 tablespoons brown sugar

° 1 tablespoon of Japanese rice wine or dry sherry See the information on the package insert° 1-2 tablespoons of Asian chili ° sauce such as Sambal Oelek

° 1/2 tablespoon toasted sesame oil

° 1 teaspoon cornstarch

° 1/2 teaspoon 5 Chinese spices

° 1/4 teaspoon pepper

° Salt to taste

+ frying

° 3 sweet bell peppers (any kombu color), cut into inch-thick slices

° 1 onion cut into thin slices

° 1 tablespoon minced ginger

° 6 cloves minced garlic

° Vegetable oil or peanut oil

* Instructions :

Marinade: Pour dressing ingredients directly into a freezer bag or a large bowl and mix well.Add the meat and grind the marinade. Soak at room temperature for 30-60 minutes or place in the refrigerator for 2-8 hours.Sauce: Whisk the sauce ingredients in a small bowl.

You can cook while seasoning, cover and refrigerate, or while you are preparing to cook steak.Preparation: Heat 2 tablespoons of vegetable or peanut butter on high heat in a large, thick-bottomed saucepan until it becomes very hot and sizzles.After diluting 23 portions, add the steak layer by layer to the pot and cook for 1 minute, then flip and cook for another minute (it will cook more in the sauce).Don’t cook for too long, otherwise it won’t become soft!Transfer the steak to a large plate and cover it with a lid. restore.

To the now empty skillet, add 1 tablespoon of the oil and heat it over medium-high heat.Add onions and sauté for two minutes.Add pepper, garlic and ginger and simmer for another minute.

Mixing : Returnning  beef to skillet also mix.Stirring sauce until smooth, then adding it to the pot. Cooking, stirring constantly, To sauce is thickened and beef is tender, 1 to 2 minutes.Season and add chili sauce as needed.

Serving: Serving with rice & garnish with green onions & sesame seeds if wanted .

Enjoy!