Pepper Steak

Quick Answers

Pepper Steak: Step by Step

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1. Whisk the cornflour with the soy sauce, stock, rice vinegar and black pepper until smooth.

   Mark done

2. Heat 1 tbsp of the oil in a large frying pan or wok over high heat until it shimmers. Stir-fry the beef in a single layer for 2 minutes, until browned but still pink inside, then move it to a plate.

   Mark done Start 2 min timer

3. Add the remaining oil, the peppers and the onion and stir-fry for 4 minutes, until the edges start to char. Add the garlic and ginger and stir-fry for 30 seconds.

   Mark done Start 4 min timer

4. Pour in the sauce and bring to a boil, stirring, for 1 minute until it thickens. Return the beef and its juices to the pan and toss for 1 minute.

   Mark done Start 1 min timer

Tips That Matter

• Freeze the steak for a short while before slicing; a firm steak cuts into thin, even strips.
• Cut the peppers and onion to a similar width so they cook at the same rate.
• If the sauce thickens too much, loosen it with a splash of stock or water.

Changing the Recipe

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve With It

Cauliflower rice · Steamed green beans · A cucumber salad

Storage

Keeps in the fridge for up to 3 days. Reheat in a hot pan with a splash of water.

Pepper Steak Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.