Chinese food is a frequent meal in our house. We both love it, but take out is full of msg and gets costly, so I decided to start making more at home. My husband loves Chinese pepper steak, as well as beef with broccoli, so I decided to try a pepper steak with Szechuan broccoli on the side. Served over rice this was filling and even better than I anticipated. I give thanks to my electric skillet, a gift from my grandmother before she passed away. It cooked the beef evenly, and it was so tender and juicy that I can't wait to make this again.
Ingredients
Steak Marinade
1 1/2 pounds flank steak cut across the grain into 1/4" thin slices then cut into 3-5” length pieces
3 tablespoons reduced sodium soy sauce
1 tablespoon Japanese rice wine
1 tablespoon cornstarch
1 teaspoon Thai sweet chili sauce
1 teaspoon toasted sesame oil
1/2 tsp minced garlic (jarred variety)
1/2 tsp ginger paste
Stir-Fry Sauce
1/3 cup low sodium chicken broth
3 tablespoons oyster sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
1 tablespoon Japanese rice wine
1-2 tablespoons Sriracha
1/2 tablespoon toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon Chinese 5 spice
1/4 teaspoon pepper
salt to taste
Stir Fry
3 bell peppers sliced ¼” thick, any colors I had green on hand
1 onion thinly sliced
1/2 cup shredded carrots
1 tablespoon minced ginger
6 cloves garlic minced
1/8 cup vegetable oil
1 tbsp sesame oil
Scallions
Sesame seeds
Rice
Sezchuan Broccoli
Directions
Marinade: Pour marinade ingredients directly into a freezer bag or large bowl and mix well. Add beef and mix in well. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
Sauce: Whisk the stir-fry sauce ingredients together in a small bowl, make when ready to cook the steak.
Cook: Heat 1 tbsp vegetable oil and 1 tbsp sesame oil in electric skillet over high heat until very hot and sizzling. Working in small batches, add steak to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Transfer steak to a large plate and cover. Repeat.
To the now empty skillet, add 1 tablespoon oil and heat over medium high heat. Add onions and sauté two minutes; add bell peppers, carrots, garlic and ginger and sauté one additional minute.
Combine: Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Taste and add additional chili sauce if desired. Serve over rice and garnish with scallions and sesame seeds. The broccoli is too easy for a recipe. Simply steam a bag of broccoli and toss with some spicy szechuan sauce.