I dug through the annals of my recipes and found one of VP nominee, Tim Walz’s favorites. Chinese Pepper Steak 1 ½ lbs. flank or skirt steak For the Marinade½ tsp baking soda1 Tbsp soy sauce½ tsp white or brown sugar½ tsp cornstarch For the Sauce⅓ cup water or beef broth2 Tbsp soy sauce1 Tbsp roasted sesame oil1 Tbsp white or brown sugarFresh-ground pepper, to taste For the Cornstarch Slurry2 tsp cornstarch1 Tbsp water For the Stir Fry3 Tbsp oil3 bell peppers, can be same or different color2 small onions2 cloves garlic1/2 Tbsp fresh grated ginger Slice the steak against the grain into ¼-inch-thick strips and transfer them to a bowl with the baking soda, massaging it into the meat for a minute.Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch), toss to cover, and set aside and marinate for 30 minutes.Core and de-seed the bell peppers and thinly slice them into ¼-inch pieces. Halve the onions and slice into half-moons.Peel and mince the garlic and ginger.Combine all the sauce ingredients (except the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside.In a separate small bowl, combine the cornstarch and 1 Tbsp water and mix until lump-free.Heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat.In batches, add half the beef to the pan and cook, until well-seared (about 1 minute). Then continue to sauté until lightly cooked with just a few pink spots (about 1 minute). Add more oil, if needed and continue cooking remaining batches of beef. Transfer each batch to a bowl.Once all the beef is cooked and set aside, add the remaining tablespoon of oil and stir-fry the peppers and onion until they’re tender-crisp and lightly charred in spots (1-2 minutes).Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.Pour in the bowl of sauce ingredients and just a splash of the cornstarch slurry, stir-frying until the sauce thickens and the beef cooks through (about 30 seconds).If the sauce isn’t thick enough, add more of the cornstarch slurry. If it’s too thick, add some water (or beef broth).Remove from the heat and enjoy garnished with sesame seedsChinese Pepper Steak
I dug through the annals of my recipes and found one of VP nominee, Tim Walz’s favorites. Chinese Pepper Steak 1 ½ lbs. flank or skirt steak For the Marinade½ tsp baking soda1 Tbsp soy sauce½ tsp white or brown sugar½ tsp cornstarch For the Sauce⅓ cup water or beef broth2 Tbsp soy sauce1 Tbsp roasted sesame oil1 Tbsp white or brown sugarFresh-ground pepper, to taste For the Cornstarch Slurry2 tsp cornstarch1 Tbsp water For the Stir Fry3 Tbsp oil3 bell peppers, can be same or different color2 small onions2 cloves garlic1/2 Tbsp fresh grated ginger Slice the steak against the grain into ¼-inch-thick strips and transfer them to a bowl with the baking soda, massaging it into the meat for a minute.Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch), toss to cover, and set aside and marinate for 30 minutes.Core and de-seed the bell peppers and thinly slice them into ¼-inch pieces. Halve the onions and slice into half-moons.Peel and mince the garlic and ginger.Combine all the sauce ingredients (except the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside.In a separate small bowl, combine the cornstarch and 1 Tbsp water and mix until lump-free.Heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat.In batches, add half the beef to the pan and cook, until well-seared (about 1 minute). Then continue to sauté until lightly cooked with just a few pink spots (about 1 minute). Add more oil, if needed and continue cooking remaining batches of beef. Transfer each batch to a bowl.Once all the beef is cooked and set aside, add the remaining tablespoon of oil and stir-fry the peppers and onion until they’re tender-crisp and lightly charred in spots (1-2 minutes).Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.Pour in the bowl of sauce ingredients and just a splash of the cornstarch slurry, stir-frying until the sauce thickens and the beef cooks through (about 30 seconds).If the sauce isn’t thick enough, add more of the cornstarch slurry. If it’s too thick, add some water (or beef broth).Remove from the heat and enjoy garnished with sesame seeds