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Playing How To Make Pepper Steak | Rachael Ray

Rach shares an easy recipe for Pepper Steak, a Chinese-American dish her mom made for her as a kid. 

"My mom is 86 and she has made a version of this dish for us since I was 7 or 8 years old. Once you invest a bit in a small pantry of ingredients, you'll find you can use them in literally dozens of Chinese, Thai, Korean and Japanese recipes, and that's just what I have been cooking a lot of in the last year at John's request!" –Rach 

Rach's Serving Suggestion: Serve with white rice (1½ cups) cooked in water (2½ cups) seasoned with salt (1 teaspoon), sliced ginger (2 or 3 thin slices) and crushed garlic (2 crushed garlic). 

Try pairing this meal with John's Chinatown Cosmo.


For the meat and marinade:
  • 1½ pounds flank steak, halved lengthwise and thinly sliced against grain
  • 2 tablespoons Shaoxing or dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch mixed with splash water, stir with fork
For the sauce:
  • 1 cup beef stock or bone broth
  • 3 tablespoons light soy sauce
  • 3 tablespoons Shaoxing or dry sherry
  • 1 tablespoon dark soy sauce or hoisin Sauce
  • 1 tablespoon sugar or light brown sugar
  • 1 tablespoon coarse black pepper
  • 2 teaspoons dark sesame oil 
To prepare and serve:
  • 3 tablespoons peanut oil
  • 3 medium or 2 large bell peppers (any colors), seeded and sliced
  • 1 large white onion, sliced
  • Salt
  • 2 inches ginger root, peeled and minced or grated
  • 4 large cloves garlic, thinly sliced
  • Rice, for serving
Optional toppings:
  • Thinly sliced scallions
  • Toasted sesame seeds
  • Fried eggs, soft to medium yolks (for brunch service or early dinner this is a fun texture to add) 


Serves: 4 to 6


For the meat and marinade, place steak in food storage bag. Combine marinade and add to meat. Chill 1 hour.

For the sauce, whisk up the ingredients in a bowl.

To prepare and serve, heat a large non-stick skillet over medium-high to high heat with 2 tablespoons oil, add meat in 2 batches, browning and crisping 2 minutes on each side, then remove to platter. Add remaining 1 tablespoon oil and the peppers and onions, season with a small sprinkle of salt, reduce heat a bit and toss 2 minutes, add ginger and garlic, toss 30 seconds, add sauce and slide meat back in. Thicken 1 to 2 minutes and serve with rice and toppings of choice.