Sizzling Steak with Black Pepper Sauce
Dim Sim LimSizzling Steak with Black Pepper Sauce
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Black Pepper Sauce
- 1 1/2 tablespoons black pepper, freshly ground, coarse
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum'
- 1/2 cup water
- 1 tablespoon cornstarch
For the Stir-fry
- 3 tablespoons peanut oil, plus more for frying
- 4 garlic, cloves, minced with a cleaver
- 1 inch ginger, fresh, minced with a cleaver
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1 tablespoon crispy chili oil, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, grab that flank steak and slice it against the grain into beautiful 1/4-inch thick pieces. Now, into a bowl with the steak, add the light soy sauce, Chinese cooking wine, cornstarch, baking soda, sesame oil, and freshly ground black pepper. Get your hands in there and massage it all together! This is the secret to tender steak, baby! Let it marinate for at least 15 minutes, or up to 30 minutes if you've got the time. That's our passive time, folks!
⏱️ 5 min
- 2
While the steak is soaking up all that goodness, let's whip up our legendary Black Pepper Sauce! In a separate bowl, combine the coarse black pepper, Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, and a dash of Chef's Choice 'Yum Yum' MSG. Whisk it all together until everything is dissolved. In a small separate cup, mix the water and cornstarch to create a slurry. Set both aside.
⏱️ 5 min - 3
Now, for the main event! Get your wok screaming hot over maximum heat. Add about 2 tablespoons of peanut oil. Once it's shimmering and just starting to smoke, carefully add the marinated steak in a single layer. Don't overcrowd the wok! We're searing, not steaming. Cook for 1-2 minutes per side until beautifully browned and caramelized. Remove the steak from the wok and set aside. Don't worry if it's not cooked through; it will finish cooking later. Boom!
⏱️ 3 min
- 4
Add another tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until incredibly fragrant – we're talking aromatic heaven here! Now, throw in the red bell pepper, green bell pepper, and yellow onion. Stir-fry vigorously for 2-3 minutes until they start to soften but still have a nice bite. We want that crunch, people!
⏱️ 3 min
- 5
Add the white parts of the green onions to the wok and stir-fry for another minute. Give that Black Pepper Sauce a quick stir, then pour it into the wok. Bring it to a simmer, then slowly pour in your cornstarch slurry while continuously stirring. Watch that sauce thicken up like magic! This is where the flavor bomb explodes!
⏱️ 2 min
- 6
Return the seared steak to the wok. Toss everything together to coat the steak and vegetables evenly with that glorious black pepper sauce. Cook for another 1-2 minutes, just until the steak is cooked to your desired doneness and the sauce is glossy and clinging to everything. Finally, toss in the green parts of the green onions. Give it one last, magnificent stir. All fire!
⏱️ 2 min
- 7
Serve this Sizzling Steak with Black Pepper Sauce immediately over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and a sprinkle of fresh chopped cilantro. This isn't just dinner; it's an experience! Now we serve! 10 out of 10!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSizzling Steak with Black Pepper Sauce
For the Steak Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Black Pepper Sauce
- 1 1/2 tablespoons black pepper, freshly ground, coarse
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum'
- 1/2 cup water
- 1 tablespoon cornstarch
For the Stir-fry
- 3 tablespoons peanut oil, plus more for frying
- 4 garlic, cloves, minced with a cleaver
- 1 inch ginger, fresh, minced with a cleaver
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1 tablespoon crispy chili oil, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, grab that flank steak and slice it against the grain into beautiful 1/4-inch thick pieces. Now, into a bowl with the steak, add the light soy sauce, Chinese cooking wine, cornstarch, baking soda, sesame oil, and freshly ground black pepper. Get your hands in there and massage it all together! This is the secret to tender steak, baby! Let it marinate for at least 15 minutes, or up to 30 minutes if you've got the time. That's our passive time, folks!
⏱️ 5 min - 2
While the steak is soaking up all that goodness, let's whip up our legendary Black Pepper Sauce! In a separate bowl, combine the coarse black pepper, Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, and a dash of Chef's Choice 'Yum Yum' MSG. Whisk it all together until everything is dissolved. In a small separate cup, mix the water and cornstarch to create a slurry. Set both aside.
⏱️ 5 min - 3
Now, for the main event! Get your wok screaming hot over maximum heat. Add about 2 tablespoons of peanut oil. Once it's shimmering and just starting to smoke, carefully add the marinated steak in a single layer. Don't overcrowd the wok! We're searing, not steaming. Cook for 1-2 minutes per side until beautifully browned and caramelized. Remove the steak from the wok and set aside. Don't worry if it's not cooked through; it will finish cooking later. Boom!
⏱️ 3 min - 4
Add another tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until incredibly fragrant – we're talking aromatic heaven here! Now, throw in the red bell pepper, green bell pepper, and yellow onion. Stir-fry vigorously for 2-3 minutes until they start to soften but still have a nice bite. We want that crunch, people!
⏱️ 3 min - 5
Add the white parts of the green onions to the wok and stir-fry for another minute. Give that Black Pepper Sauce a quick stir, then pour it into the wok. Bring it to a simmer, then slowly pour in your cornstarch slurry while continuously stirring. Watch that sauce thicken up like magic! This is where the flavor bomb explodes!
⏱️ 2 min - 6
Return the seared steak to the wok. Toss everything together to coat the steak and vegetables evenly with that glorious black pepper sauce. Cook for another 1-2 minutes, just until the steak is cooked to your desired doneness and the sauce is glossy and clinging to everything. Finally, toss in the green parts of the green onions. Give it one last, magnificent stir. All fire!
⏱️ 2 min - 7
Serve this Sizzling Steak with Black Pepper Sauce immediately over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and a sprinkle of fresh chopped cilantro. This isn't just dinner; it's an experience! Now we serve! 10 out of 10!