chinese peppersteak 4

Ingredients chinese peppersteak 4

1 lb rump roast-shaved thin like lunch meat (ask your local butcher)
1 red pepper cut into thin strips
1 green pepper cut ino thin strips
1/2 large sweet onion
2 green onions-chopped
4 clove garlic-finely minced
3 tbsp fresh minced ginger
2 tsp black pepper
2 tbsp sesame seeds
1 -10 1/2 oz can beef consomme
3 tbsp cornstarch
1 cup soy sauce (3/4 c. for marinade 1/4 c. for dish)
1 cup oyster sauce (3/4 c. for marinade 1/4 c. for dish)
1/4 cup honey

how to make chinese peppersteak 4

Marinate the meat in a plastic ziplock bag with 3/4 c. soy sauce and 3/4 c. oyster sauce for 30 to 45 minutes.

In a large pan or wok, heat 1 tbsp oil on high heat. Add ginger and garlic. Saute for 3 to 4 minutes until garlic is golden brown.

Add marinated beef. Let the beef sear on one side for at least a minute before stirring to seal in the juices. Once browned on one side, stir beef until it begins to brown. Then, still on high heat, cover pan/wok for 5 minutes.

While beef is cooking, mix beef consomme and cornstarch until well combined.

After 5 minutes remove lid and stir beef. Add green onions, onions and peppers. Mix well. Stir for about 4 minutes and then add consomme/cornstarch mixture. Stir well.

Add soy sauce, oyster sauce and honey to the dish. Stir until sauce thickens and peppers are cooked but still a bit crispy about 5 minutes.

Once thickened add sesame seeds and mix well. Serve warm over steamed rice. Enjoy!