For a hint of sweetness, we introduce mirin, a sweetened sake. If not readily available, a blend of dry sherry and granulated sugar serves as a worthy substitute, following a 3:1 ratio.
¼ teaspoon Sesame Oil
To impart a delicate nuttiness, sesame oil is the secret ingredient. Its measured use elevates the overall aroma and taste.
1 tablespoon Cornstarch
The binding agent in our sauce, cornstarch, ensures the perfect consistency. Its role is pivotal in creating a luscious, velvety texture that coats each ingredient.
Steak and Peppers: A Symphony of Textures
2–3 tablespoons Vegetable Oil
The canvas of our culinary masterpiece begins with a hot skillet and vegetable oil. This not only prevents sticking but also imparts a subtle richness to the dish.
1 ¼ lbs. Beef Petite Shoulder, Flank Steak, Skirt Steak, or Top Sirloin Steak
The heart of our Pepper Steak lies in the choice of beef. Opt for premium cuts like tenderloin, petite shoulder, porterhouse, or ribeye for a melt-in-the-mouth experience. If using flank steak, tenderize it first with a meat mallet.
Kosher Salt and Fresh Ground Black Pepper
Seasoning the beef with a pinch of kosher salt and fresh ground black pepper enhances the natural flavors and contributes to the browning process, crucial for texture and taste.
1 Red Bell Pepper, 1 Green Bell Pepper, 1 Yellow Onion
The vibrant trio of red, green, and yellow bell peppers, combined with thinly sliced yellow onion, not only adds a visual feast but also introduces a medley of textures and flavors.
1 tablespoon Minced Ginger, 2 Cloves Garlic
The aromatic duo of minced ginger and garlic forms the aromatic base, infusing the dish with layers of complexity. Their judicious use ensures a perfect balance without overpowering.
Crafting the Culinary Symphony
Whisking the Sauce
In a medium bowl, whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch. This potent elixir becomes the soul of our Pepper Steak, imparting a harmonious blend of flavors.
Searing the Beef
In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil. Add the beef in a single layer, ensuring a golden brown sear on both sides. This step not only seals in the juices but also introduces a delightful caramelized flavor.
Sautéing the Peppers and Onions
In the same skillet, add 1 tablespoon of olive oil. Sauté the peppers and onions until they just start to brown at the edges. This quick process maintains their crisp-tender texture, a hallmark of a perfect Pepper Steak.
Infusing Aromatics
Lower the heat to medium-low, adding a bit more oil if necessary. Introduce the minced ginger and garlic, stirring constantly for about 1 minute. Whisk the sauce and pour it into the skillet, allowing it to thicken to perfection.
Final Symphony
Reintroduce the cooked beef, peppers, and onions to the pan, stirring to coat them in the luscious sauce. Warm the ensemble for a few minutes, ensuring every component absorbs the rich flavors.
Notes for Culinary Success
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