Chinese Pepper Steak – Tnextrecipes (2024)

FAQs

Why is Chinese pepper steak so tender? ›

This Chinese Pepper Steak is crazy tender thanks to 1) slicing the beef thinly, 2) slicing the beef across the grain and 3) marinating the beef. The marinade is a very thick combination of soy sauce, rice wine, cornstarch etc. and it makes ALL the difference between buttery tender beef and okay beef.

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

Many butchers cut their pepper steak from different parts of the steer. Depending on where the pepper steak is cut from, it can be very tender or it can be very tough. Many people assume that it is the way they are cooking it, but it has to do with the quality of the meat and where it is cut from.

Acids help break down long proteins that toughen as you heat the meat. Because most pepper steak recipes call for tomatoes, you already have an acid built right into the recipe. Marinate the steak with a can or two of diced tomatoes for 6 to 12 hours before making the dish.

Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

Add bell pepper an hour before serving. Add 1/3 of cornstarch to one cup of water to thicken the soy sauce before serving. Bring pepper steak to a boil and slowly add cornstarch until it thickens to a light gravy. If you desire more gravy add an additional 1/2 cup of soy sauce, plus 1 cup of water.

Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.

No, you should not rinse steak—or most other meat for that matter. "You should not rinse freshly cut steaks, chops, or even chicken breast,” World Master Chef Fred Tiess tells Southern Living.

Sure, you love the flavor of steak on its own. But when you add some sea salt and ground black pepper to your steak before cooking it, you bring out even more of that savory flavor you love. Seasoning a steak has another not-so-obvious benefit: it can tenderize the meat.

Is it better to cook steak with butter or oil? ›

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.

The better the quality of the meat, the softer it will turn out in the end. The second thing I learned about cooking pepper steak is to cook it low and slow. The longer the steak simmers, the longer the meat will tenderize.

Pepper steak (Chinese: 青椒牛肉; pinyin: qīngjiāoniúròu) is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

It is known for its spicy and complex flavors: spicy elements from red chili peppers, savory notes from garlic and ginger, a touch of sweetness, and the distinct numbing sensation from Szechuan peppercorns.

Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.