Welcome back , everybody .
Today I am making Chinese take out restaurant style pepper steak right at home .
So I'm going to work on the beef for this recipe .
I am working with £1 of thinly sliced rib eye steak .
I basically had two rib eye steaks in the freezer .
And what I did was thinly sliced it while it was still semi frozen and it does create uniform pieces .
So here I have my already sliced rib eye steak .
Here I have two teaspoons of baking soda .
I'm going to add one tablespoon of cold water , one tablespoon of cooking wine .
This is actually rice wine and my two teaspoons of baking soda right in my thinly sliced meat into this .
So that's worked in .
I'm just going to cover this with cling wrap and place it in my refrigerator for 30 minutes .
It's been 30 minutes .
So what I'm going to do is rinse this in cold water , be a lot easier to do this .
There we go .
So here I have my walk with simmering water and I'm going to blanche my meat .
So I'm going to let this blanche for about a minute or so , just until it turns a really appetizing grayish color , it's not gonna look like much .
But this is just part of the velvety process .
You want to get that silky velvet mouth feel to the peppered steak .
That's just , that's just what reminds me of that restaurant style .
I'm going to remove it from my wok .
Just put it in the .
So for the sauce , I'm using three quarters of a cup of beef broth to that .
I'm adding one tablespoon of oyster sauce , two tablespoons of dark soy sauce .
You could also use light and two teaspoons of sugar and a lot of these ingredients are to taste .
I am also adding two tablespoons of corn starch and one teaspoon of freshly cracked black pepper and then you'll just give it a good mix while my wok is preheating , I'm gonna show you , I will be adding onion and bell pepper .
This was two small bell peppers that I cut into little square chunks .
And I also had like half a chunk of this large onion .
I also cut it into these like little square chunks .
This is gonna be the fresh ingredients in this .
I can see wisps of smoke here on my walk .
I'm going to add about two tablespoons of oil swish .
So I'm gonna add in my beef .
So while that is still getting color there , I'm gonna add the whites of two scallions , just the whites going in I have three large cloves of garlic .
It's about a tablespoon and a half of finely minced garlic and I have a half teaspoon of ginger paste .
And this is gonna go really quick because like I said , the boost is blanch .
Now I'm going to add in the onion and bell pepper .
I'm going to add one teaspoon of sesame oil .
Now I'm going to add in my sauce .
So I kind of pushed the beef to the side after I poured it in because I don't want it to boil .
But as you can see , my sauce has already thickened .
So now I'm just going to start coating the beef .
So you'll want to shut off the heat at this point and this is this is it .
So I'm going to serve this with steamed rice on the side .
But you could actually make a homemade shrimp , fried rice or you can try a chicken fried rice .
Both of those recipe videos I will link in the description below .
I hope you give this recipe a try .
I hope you like it .
And thanks for watching .