Pepper steak is a popular Chinese-American dish that consists of sliced beef cooked with onions, bell peppers, and a sauce containing ingredients like soy sauce, ginger, and garlic. While it is commonly served in many Chinese restaurants across the United States, pepper steak is not an authentic Chinese dish. It was likely created by Chinese immigrants adapting traditional Chinese cooking techniques to appeal to American tastes.
Cuts of Meat for Pepper Steak
When it comes to the meat used in pepper steak, there are a few common cuts that work well:
- Flank steak
- Skirt steak
- Sirloin steak
- Top round steak
Here is some more detail on each of these cuts:
Flank Steak
Flank steak comes from the underside of a cow. It is a lean, fibrous cut with a lot of intense beefy flavor. Flank steak has long muscle fibers so it can become tough if not sliced properly or cooked correctly. When sliced against the grain into thin pieces, flank steak works very well in dishes like pepper steak. It provides plenty of flavor and becomes tender after cooking over high heat and braising in the pepper steak sauce.
Skirt Steak
Skirt steak is cut from the diaphragm muscles of a steer. Like flank steak, it is another thin, long cut with plenty of flavor and fibers that run through the meat. Skirt steak needs to be sliced thinly across the grain to keep it from becoming too chewy. When cooked quickly over high heat like in a stir fry, it can be quite tender and tasty. Skirt steak is a budget-friendly alternative to flank steak that pairs nicely with the classic pepper steak sauce flavors.
Sirloin Steak
Sirloin steak comes from the hip/rear end section of a cow. It is mildly marbled with fat, providing good flavor. Look for top sirloin when purchasing this steak as it will be the most tender. Top sirloin can be quite large, so purchase a manageable sized steak for pepper steak and slice it thinly across the grain. This cut will become tender and soak up the sauce nicely during cooking.
Top Round Steak
Top round steak is cut from the back leg/rear end of a cow. It is another lean, budget-friendly option. Top round is not as tender as sirloin but can work well in a dish like pepper steak if sliced very thinly against the grain before cooking. It may require a little more cooking time in the sauce to help break down the fibers and tenderize.
Key Tips for Preparing Meat for Pepper Steak
To ensure the meat comes out tender and flavorful in pepper steak, follow these tips when preparing your chosen steak cut:
- Partially freeze the steak for 30-60 minutes before slicing – this makes it easier to slice very thin
- Trim off any excess fat or gristle
- Slice against the grain into thin 1/8 to 1/4 inch strips
- Cut any longer strips in half
- Velvet the meat by tossing it in a tablespoon of cornstarch mixed with 1-2 tablespoons water – this lightly coats the meat and helps retain moisture during cooking
Cooking Method for Pepper Steak
Once the steak is sliced and prepared, here is a typical cooking method used for restaurant-style pepper steak:
- Heat 1-2 tablespoons vegetable or canola oil in a wok or large skillet over high heat
- Add sliced onions and stir fry for 1 minute
- Add sliced peppers (green, red, orange, yellow) and cook for 2 minutes
- Move veggies to the side of the wok and add meat in a single layer
- Cook meat for 1-2 minutes without stirring until lightly browned
- Stir fry everything together for another 2-3 minutes
- Add minced garlic and stir fry for 30 seconds
- Pour prepared pepper steak sauce into the wok and bring to a boil
- Reduce heat and simmer for 3-5 minutes, stirring occasionally, until sauce thickens and coats meat and vegetables
- Serve immediately over steamed rice
The high heat from stir frying and simmering in the flavorful sauce helps to tenderize the steak and infuse it with delicious flavors. This method results in restaurant-quality pepper steak.
Typical Pepper Steak Sauce Ingredients
The sauce is what really makes pepper steak stand out. While recipes can vary, most pepper steak sauces contain a combination of these ingredients:
- Soy sauce
- Beef broth
- Oyster sauce
- Rice vinegar
- Toasted sesame oil
- Brown sugar
- Cornstarch
- Ginger
- Garlic
- White pepper
Here is a list of a 5 typical ingredients used in pepper steak sauce and what each contributes to the overall flavor:
| Ingredient | Flavor Notes |
|---|---|
| Soy Sauce | Umami, saltiness |
| Oyster Sauce | Savory, rich |
| Toasted Sesame Oil | Nutty, aromatic |
| Brown Sugar | Sweetness |
| White Pepper | Heat, complexity |
When combined, these ingredients create a mouthwatering sauce that perfectly complements and enhances the beef and vegetables in classic pepper steak.
Conclusion
So in summary, for authentic and delicious pepper steak, choose a flavorful and budget-friendly cut like flank steak, skirt steak, sirloin steak, or top round. Slice the meat thinly against the grain and velvet it in cornstarch for tenderness. Use classic stir frying techniques over high heat to sear the meat and crisp the vegetables. Finally, allow everything to simmer in a rich sauce containing ingredients like soy sauce, oyster sauce, toasted sesame oil, brown sugar, and white pepper to let the flavors meld together.
Following these tips will result in restaurant-worthy pepper steak made using traditional Chinese cooking principles but tailored for American tastes. The tender and flavorful beef paired with the colorful fresh vegetables and savory sauce makes pepper steak a go-to dish for both home cooked meals and Chinese restaurant menus.
Pepper steak is a popular Chinese-American dish that consists of sliced beef cooked with onions, bell peppers, and a sauce containing ingredients like soy sauce, ginger, and garlic. While it is commonly served in many Chinese restaurants across the United States, pepper steak is not an authentic Chinese dish. It was likely created by Chinese immigrants adapting traditional Chinese cooking techniques to appeal to American tastes.
Cuts of Meat for Pepper Steak
When it comes to the meat used in pepper steak, there are a few common cuts that work well:
- Flank steak
- Skirt steak
- Sirloin steak
- Top round steak
Here is some more detail on each of these cuts:
Flank Steak
Flank steak comes from the underside of a cow. It is a lean, fibrous cut with a lot of intense beefy flavor. Flank steak has long muscle fibers so it can become tough if not sliced properly or cooked correctly. When sliced against the grain into thin pieces, flank steak works very well in dishes like pepper steak. It provides plenty of flavor and becomes tender after cooking over high heat and braising in the pepper steak sauce.
Skirt Steak
Skirt steak is cut from the diaphragm muscles of a steer. Like flank steak, it is another thin, long cut with plenty of flavor and fibers that run through the meat. Skirt steak needs to be sliced thinly across the grain to keep it from becoming too chewy. When cooked quickly over high heat like in a stir fry, it can be quite tender and tasty. Skirt steak is a budget-friendly alternative to flank steak that pairs nicely with the classic pepper steak sauce flavors.
Sirloin Steak
Sirloin steak comes from the hip/rear end section of a cow. It is mildly marbled with fat, providing good flavor. Look for top sirloin when purchasing this steak as it will be the most tender. Top sirloin can be quite large, so purchase a manageable sized steak for pepper steak and slice it thinly across the grain. This cut will become tender and soak up the sauce nicely during cooking.
Top Round Steak
Top round steak is cut from the back leg/rear end of a cow. It is another lean, budget-friendly option. Top round is not as tender as sirloin but can work well in a dish like pepper steak if sliced very thinly against the grain before cooking. It may require a little more cooking time in the sauce to help break down the fibers and tenderize.
Key Tips for Preparing Meat for Pepper Steak
To ensure the meat comes out tender and flavorful in pepper steak, follow these tips when preparing your chosen steak cut:
- Partially freeze the steak for 30-60 minutes before slicing – this makes it easier to slice very thin
- Trim off any excess fat or gristle
- Slice against the grain into thin 1/8 to 1/4 inch strips
- Cut any longer strips in half
- Velvet the meat by tossing it in a tablespoon of cornstarch mixed with 1-2 tablespoons water – this lightly coats the meat and helps retain moisture during cooking
Cooking Method for Pepper Steak
Once the steak is sliced and prepared, here is a typical cooking method used for restaurant-style pepper steak:
- Heat 1-2 tablespoons vegetable or canola oil in a wok or large skillet over high heat
- Add sliced onions and stir fry for 1 minute
- Add sliced peppers (green, red, orange, yellow) and cook for 2 minutes
- Move veggies to the side of the wok and add meat in a single layer
- Cook meat for 1-2 minutes without stirring until lightly browned
- Stir fry everything together for another 2-3 minutes
- Add minced garlic and stir fry for 30 seconds
- Pour prepared pepper steak sauce into the wok and bring to a boil
- Reduce heat and simmer for 3-5 minutes, stirring occasionally, until sauce thickens and coats meat and vegetables
- Serve immediately over steamed rice
The high heat from stir frying and simmering in the flavorful sauce helps to tenderize the steak and infuse it with delicious flavors. This method results in restaurant-quality pepper steak.
Typical Pepper Steak Sauce Ingredients
The sauce is what really makes pepper steak stand out. While recipes can vary, most pepper steak sauces contain a combination of these ingredients:
- Soy sauce
- Beef broth
- Oyster sauce
- Rice vinegar
- Toasted sesame oil
- Brown sugar
- Cornstarch
- Ginger
- Garlic
- White pepper
Here is a list of a 5 typical ingredients used in pepper steak sauce and what each contributes to the overall flavor:
| Ingredient | Flavor Notes |
|---|---|
| Soy Sauce | Umami, saltiness |
| Oyster Sauce | Savory, rich |
| Toasted Sesame Oil | Nutty, aromatic |
| Brown Sugar | Sweetness |
| White Pepper | Heat, complexity |
When combined, these ingredients create a mouthwatering sauce that perfectly complements and enhances the beef and vegetables in classic pepper steak.
Conclusion
So in summary, for authentic and delicious pepper steak, choose a flavorful and budget-friendly cut like flank steak, skirt steak, sirloin steak, or top round. Slice the meat thinly against the grain and velvet it in cornstarch for tenderness. Use classic stir frying techniques over high heat to sear the meat and crisp the vegetables. Finally, allow everything to simmer in a rich sauce containing ingredients like soy sauce, oyster sauce, toasted sesame oil, brown sugar, and white pepper to let the flavors meld together.
Following these tips will result in restaurant-worthy pepper steak made using traditional Chinese cooking principles but tailored for American tastes. The tender and flavorful beef paired with the colorful fresh vegetables and savory sauce makes pepper steak a go-to dish for both home cooked meals and Chinese restaurant menus.
