Oriental Flavor II
Oriental Flavor II
Art Print

Buy at AllPosters.com

 

 


 


 

 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Pepper Steak

 

 

 Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

"One cannot think well, love well, sleep well,
if one has not dined well."
~
Virginia Woolf, in "A Room of One's Own"


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]

 

 

 

 

 

 


The Chinese Kitchen: Recipes, Techniques, Ingredients, History,
and Memories From America's Leading Authority on Chinese Cooking


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Bell Peppers, Washington, USA
Bell Peppers, Washington, USA
Photographic Print

Wild, Jamie &...
Buy at AllPosters.com

 

 

Pepper Steak
Food & Wine Archives

Food & Wine - One Year Subscription

Wine Recommendation: The right red for this savory beef? A medium-bodied Bordeaux, such as the 1993 Château Prieuré-Lichine or a lighter Australian
Cabernet Sauvignon, such as the 1993 Chateau Tahbilk. Both have the depth
of flavor and the acidity to stand up to the seasoning and bell peppers.
Servings: 2

Marinated Beef
1 teaspoon Shao-Hsing wine or dry sherry
1/2 teaspoon ginger juice (see Note)
1 teaspoon cornstarch
Pinch of freshly ground white pepper
1/4 pound trimmed London broil,
thinly sliced against the grain

 Sauce
1/4 cup chicken stock
1 tablespoon oyster sauce
2 teaspoons Shao-Hsing wine or dry sherry
2 teaspoons cornstarch
3/4 teaspoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon Asian sesame oil
Pinch of freshly ground white pepper
2 teaspoons peanut oil
1 teaspoon minced fresh ginger
2 medium green bell peppers,
thinly sliced lengthwise
2 tablespoons chicken stock
1 1/2 tablespoons fermented black
beans, rinsed
1 teaspoon minced garlic
Salt

 1. Marinate the beef: In a medium bowl, combine the wine, ginger juice, cornstarch and white  pepper. Add the beef and toss well. Set aside
to marinate for 20 minutes.
2. Make the sauce: Combine all of the ingredients in a small bowl.
3. Set a wok or large skillet over high heat for 30 seconds. Add 1 tea-
spoon of the peanut oil and stir  to coat the wok. When a wisp of
white smoke appears, add the minced ginger and stir-fry for 10
seconds. Add the peppers and stir-fry for 45 seconds. Add 1
tablespoon of the stock and stir-fry until the peppers turn bright
green, about 2 minutes. Transfer the peppers to a plate.
4. Return the wok to the burner and add the remaining 1 teaspoon peanut
oil; stir to coat the wok. When a wisp of white smoke appears, add
the black beans and garlic and stir-fry until fragrant, about 45 seconds.
Add the beef and the marinade; spread the meat in an even layer and
let cook undisturbed for 30 seconds. Turn the beef, add the remaining
1 tablespoon of stock and stir well.
5. Return the peppers to the wok and stir-fry for 1 minute. Make a well
in the center of the wok, pushing everything up the sides slightly; stir
the sauce and pour it in. Stir until the sauce boils and  thickens, about
1 minute. Add a pinch of salt and serve hot.

Note: To make 1/2 teaspoon of ginger juice, put 1 teaspoon of finely
grated fresh ginger in a tea strainer and press to extract the juice.

 

Index - Beef Recipe Archives
Index - Oriental Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 07, 2010.