Creating a pepper steak stir fry not only brings a burst of flavors to your table but also offers a delightful mix of textures and colors, making it a feast for both the eyes and the palate. This dish, loaded with vibrant vegetables, succulent meat, and a savory sauce, can be tailored to suit anyone’s tastes or dietary preferences. Whether you’re a beef lover or prefer chicken, this stir fry is versatile enough to accommodate your pantry’s offerings. Here’s how you can prepare this delightful meal step by step.
Ingredients Preparation
Begin with the cornerstone of any great stir fry: fresh vegetables. You’ll need two bell peppers, ideally one red and one yellow, for their sweetness and color contrast. However, feel free to use any color you have on hand. To prepare, stand the pepper upright, slice around the core to avoid scattering seeds, and then thinly slice each piece. This method ensures quick and even cooking.
Next, grab two brown or yellow onions. Remove both ends, cut them in half, and peel away the skin. Slice the onions thinly in a half-moon shape. When you’re about two-thirds through slicing, lay the onion flat for safer cutting and continue until complete.
Spring onions, or scallions, add both flavor and garnish. Remove the ends, separate the roots from the stems, and cut the roots into roughly inch-long pieces for the stir fry. Slice the stems thinly or on a diagonal for a garnish. These are best added towards the end to retain their slight crunch.
Optional but impactful, coriander or cilantro can give a fragrance boost. Chop about 10 grams, removing any large stems, and wash thoroughly. A long red chili, like cayenne pepper, can also be included for some added heat. Slice it thinly; adjust the quantity based on your spice tolerance.
Creating the Sauce
The heart of this stir fry is its sauce—a perfect balance of savory and slightly spicy elements. Start by peeling and grating five cloves of garlic and about 10 grams of ginger into a smooth paste using a microplane. Combine this paste with 80 ml of light soy sauce, 40 ml of oyster or hoisin sauce, and a quarter of a cup (60 ml) of beef or chicken stock for richness. To thicken the sauce, whisk in one tablespoon of cornflour, ensuring it dissolves completely. Lastly, add 15 cracks of black pepper for a spice kick, mixing everything until smooth.
Preparing the Beef
For the protein, opt for 800 grams (1.7 pounds) of beef, such as rump, flank, or ribeye. For ease of slicing, freeze the beef for about 30 minutes; this will allow you to cut it into thin, even strips. Remember to slice across the grain, which ensures tender pieces rather than chewy ones. If preferred, chicken can be used for a lighter, more economical alternative.
Cooking the Rice
As the base of the dish, jasmine rice pairs perfectly with the stir fry. Measure 300 grams of washed jasmine rice and combine it with 500 ml of cold water in a saucepan. Add a pinch of salt, stir, and bring to a boil. Once boiling, cover the pot, reduce the heat, and let it cook undisturbed for 12 minutes. Afterward, turn the heat off, let it sit for another four minutes, and then fluff it with a fork. Add chopped coriander to infuse the rice with a fresh, herbal aroma.
Bringing It All Together
Ready your wok or large pan, heating it over high heat. Add a tablespoon of neutral oil, like peanut or vegetable oil. Sear the beef in batches to avoid overcrowding, which ensures a beautiful brown crust. Cook each batch for roughly two to two-and-a-half minutes, then set aside.
Add another tablespoon of oil to the pan, followed by the onions and peppers. Sauté them until they are softened and beginning to caramelize, about five minutes. If you’re using chili, add it for an extra minute of cooking.
Reintroduce the beef to the pan, along with any juices it released. Pour over your prepared sauce, stirring everything together to ensure each piece is coated and cooked through. This should take just over a minute as the sauce thickens and adheres to the ingredients.
Serving Suggestions
Serve the pepper steak stir fry over the fluffy coriander rice. Garnish with the sliced scallion stems and, if desired, a sprinkle of sesame seeds for added texture. This dish is perfect for meal prep, storing well in the fridge for up to three days or in the freezer for three months. When ready to enjoy, simply reheat in the microwave or on a pan—no need to worry about loss of flavor or moisture.
This pepper steak stir fry recipe is a testament to how flexibility and creativity in the kitchen can turn simple ingredients into a spectacular meal, ready to be shared or savored alone. Give it a try, and you might just find it becoming a staple in your culinary repertoire.
