PEPPER STEAK _ Chinese Take Out Pepper Steak #subscribe

Welcome back , everybody .

Today I am making Chinese take out restaurant style pepper steak right at home .

Ok .

So I'm going to work on the beef for this recipe .

Here .

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 .

Ok ?

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 .

Ok .

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 .

Ok .

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 .

Ok .

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 .

OK ?

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 .

Yeah .

OK .

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 .

Yeah .

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 .