Asian Style Pepper Steak Craving Home Cooked

Recipe Thai Pepper Steak, 'Neua Pad Prik'

Heat over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 to 5 minutes. Stir in the rest of the vegetables (chopped carrots, zucchini, bell pepper, garlic, and fresh ginger). Cook for another 2 to 3 minutes to allow the vegetables to soften slightly.

Recipe Thai Pepper Steak, 'Neua Pad Prik'

Instructions. Slice the beef up into bite-size pieces. Combine the fish sauce, soy sauce, oyster sauce, lemon sauce, garlic paste and crushed black pepper corns. Whisk well and put this mixture aside until needed later on in this recipe. Slice the onion and red bell pepper finely.

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Combine oyster sauce, soy sauce, fish sauce and water in a small bowl and stir to combine. Add just enough oil in a wok to coat the bottom, then add the garlic and saute over medium heat until the smallest bits start to turn golden. Add the black pepper and stir to mix with the oil.

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Season with salt and pepper and toss well to coat. Heat the oil in a large cast iron skillet over medium-high heat. Add the steak to the pan in a single layer (you'll need 2-3 batches) and sear for 1-2 minutes on each side, until browned. Remove the steak from the pan and cover to keep warm. Reduce heat to medium.

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Pepper Steak Recipe Instructions: Slice the beef into 3-inch (7.5cm) strips, about ⅛" to ¼" (about 4-5mm) thick. To make slicing easier, do it when the beef is still slightly frozen and firm. Then velvet the beef: in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda.

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Crush the garlic using a mortar and pestle or chop it depending on your preference. Then, once the oil is heated, add the garlic and saute it on low flame for about 1-2 minutes. To the sauteed garlic, stir in one tablespoon+one teaspoon of freshly ground/ powdered black pepper.

Asian Style Pepper Steak Craving Home Cooked

Heat a wok or skillet over medium heat, then add oil. When hot, fry garlic until fragrant and golden. Add the marinated beef and cook until done, but don't overcook. Add golden mountain sauce, oyster sauce, black pepper, and water. Stir well to combine and coat the beef. Add onions, green onions, and bell peppers.

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Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.

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In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and.

Recipe Thai Pepper Steak, 'Neua Pad Prik'

Add the ginger and garlic to a small bowl. Add the onion and all the chopped pepper to another bowl. Heat 1 tablespoon of oil in a nonstick skillet (or a wok) over medium-high heat. When oil is hot, add the steak. Immediately spread the beef into a single layer using a pair of tongs or chopsticks.

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Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium. Let the steak rest: After cooking, allow the steak to rest for about 5-10 minutes before slicing. This helps the juices redistribute, resulting in a more tender and juicy steak.

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Steps. To make the pickled chilli paste, use a mortar and pestle to pound the chillies and salt to a paste. Stir through the vinegar. In a small bowl, add 2 tablespoons of the pickled chilli paste to the marinade. Stir until well combined. Place 2 tablespoons of the mixture into a small bowl to use as a finishing sauce.

Recipe Thai Pepper Steak, 'Neua Pad Prik'

In a wok or skillet over low/medium heat, combine the sesame oil with two tablespoons of vegetable oil and then stir fry the garlic and pepper powder until the whole is aromatic and the garlic turns slightly crisp. Add the shallots, bell peppers and beef, and stir fry for 2-3 minutes (until the beef begins to show signs of being cooked).

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Instructions. Make Sauce: In a small bowl whisk all the sauce ingredients together and set aside. Marinade: Add the beef, 1 tbsp soy sauce and 1 tbsp red wine to a bowl, toss everything together and let it sit for 10 minutes to marinade. Cook Beef: Add the peanut oil to a wok and heat over high heat.

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Directions. Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight. Roughly chop half of Thai chiles and garlic and place inside a stone mortar with palm sugar.