Try our pepper steak with noodles for a simple, balanced, midweek meal that is complete of flavor. Top with sesame seeds and crushed peppercorns to serve.
- 2 tbsp mild soy sauce
- 4 tbsp shaohsing wine (or dry sherry)
- 3 garlic cloves, crushed
- 1-inch piece of ginger, peeled and grated
- 450g steak (skirt steak works well)
- 1 tbsp vegetable oil
- 2 tbsp corn flour
- 1 tbsp sesame oil
- 1 onion, cut into thick slices
- 1 pink and 1 yellow pepper, each cut into 1-inch pieces
- Pinch of sesame seeds
- 1-2 tsp crushed black peppercorns
- 500g cooked noodles, to serve
Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and 1/2 of the ginger. Pour over the steak and depart for at the least 20 minutes or up to at least one hr. Heat a frying pan over a high heat till very hot. Take the steak out of the marinade and scrape off as tons of it as you can. Rub with the vegetable oil and placed in the frying pan. Leave for 2 minutes, then lightly pass it round to seize any bits of char, with a purpose to upload to the flavor. After every other 30 seconds, flip the steak and cook for 2½ minutes on the opposite side. Transfer to a plate and set aside.
Mix the corn flour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, and then add the peppers. Cook for 4 minutes, stirring regularly. Once they’re starting to melt with bits of char on them, upload the last garlic and ginger, and soy mixture. As quickly because the sauce starts to thicken, cast off from the warmth.
Slice the steak thinly and add to the wok, simply stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.