Perfect Pepper Steak

Asian takeaway night? Make homemade pepper steak instead! It’s as good as in a restaurant.

The secret with this pepper steak is not too much pepper, but just enough for a peppery flavour. For most pepper steaks, the pepper overwhelms the other ingredients, but with the recipe, the flavours are just right.

Part of the Asian Persuasion Range

Over time and trial and error I found a delicate balance, with less heat but still giving it that authentic pepper steak texture and taste.

RECIPE

Makes 2-4 Serves

Preparation & Cooking Time: Roughly 40 Minutes

INGREDIENTS

300 Grams Rump Steak, or any other Steak

100 Grams Capsicum (Bell Peppers)

100 Grams Brown Onion or Spanish Onion

50 Grams Shitake mushrooms, or any other mushroom

230 Grams (2 Bunches) Bok Choy

15 Grams Chilli

20 Grams Garlic

Marinade

1 Teaspoon Sesame Oil

1 Teaspoon Peanut Oil

1 Tablespoon Corn Flour

Pinch of Salt

Pinch of Pepper

Sauce

1 Tablespoon Oyster Sauce

1 Tablespoon Soy

1 Tablespoon Hoisin

1 Teaspoon Sugar

1 Tablespoon Cracked Pepper

1 Teaspoon Corn Starch

150ml Water

DIRECTIONS

Marinade your steak and use your hands to squish it so all the flavours are imparted. Let it sit for at least 30 minutes. Marinade your steak and use your hands to squish it so all the flavours are imparted. Let it sit for at least 30 minutes. In meanwhile prepare the other ingredients. Cut your chilies in half lengthwise and take out the seeds. Alternatively, you can leave them in for extra heat. Cut them in half lengthwise again. Set aside. Peel your mushrooms. Cut them in sixths. Set aside.

Peel the onion. Slice it as shown in sixth. Dice your garlic and put it with your onion. Cut your bok choy in thirds. set everything aside

Dice the capsicum (bell pepper) up into chunky pieces. Set aside with the rest of the vegetables. In a bowl, mix all the sauce ingredients. Set it aside for later.

In a wok heat up your oil. Once it starts to smoke, add the beef. Rapidly fry the beef until almost cooked. Take out the beef to drain. Add the onion and garlic in the wok. Add more oil if needed.

Cook the garlic and onion until translucent and browning slightly, tossing frequently. Since the wok will be hot so it will sauté quick. Add your capsicum (bell peppers), chili and mushrooms. Cook for a few minutes. Once the mushrooms start to brown up, add your bok choy.

Cook until the bok choi is slightly wilted. Add the beef back in. Toss and cook until the meat is done. This should take about 2 minutes.

Drain the meat and vegetables. Remove the oil from your wok and add the sauce on medium heat. Once the sauce starts to bubble and thicken, add the meat and vegetables.

Toss until fully coated. Serve and enjoy!