Szechuan Style Pepper Steak
Experience the bold flavors of Szechuan cuisine with this delightful Pepper Steak dish, which features tender slices of beef marinated in a savory blend of soy sauce, ginger, and sherry for enhanced depth of flavor. This recipe avoids the common inclusion of tomatoes, making it ideal for those who wish to enjoy a hearty beef dish without the acidity of tomatoes. After an overnight marinade, this recipe comes together easily for a fuss-free cooking experience. The vibrant green peppers add a lovely crunch and a pop of color, making this dish as appealing to the eyes as it is to the palate. Served over a bed of fluffy rice, Szechuan Style Pepper Steak is perfect for a weeknight dinner or a special occasion!
4
Servings
200
Calories
11
Ingredients
Ingredients
Boneless round steak
1 lb (Partially frozen and sliced across the grain)
Soy sauce
3 tablespoons (None)
Green onion
1 tablespoon (Minced)
Sherry wine
1 tablespoon (None)
Cornstarch
2 teaspoons (None)
Sugar
1 teaspoon (None)
Ground ginger
1 teaspoon (None)
Peanut oil
1/4 cup (For stir-frying)
Green peppers
2 large (Cut into 1-inch squares)
Hot cooked rice
For serving (None)
Additional soy sauce
For serving (None)
Instructions
1
Begin by partially freezing the round steak to make slicing easier. Once firm, cut the steak across the grain into 2-inch by 1/4-inch strips and set aside.
2
In a shallow dish, whisk together the soy sauce, minced green onion, sherry wine, cornstarch, sugar, and ground ginger until well combined.
3
Add the sliced steak to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 1 to 4 hours, or ideally overnight, to allow the flavors to penetrate the beef.
4
When you're ready to cook, heat a wok over medium-high heat (approximately 325°F/160°C). Pour in the peanut oil, tilting the wok to coat the sides. Allow the oil to heat for about 1 minute.
5
Add the marinated steak mixture into the hot wok. Stir-fry for 2 to 3 minutes, or until the beef is browned but still tender.
6
Lower the heat to low (225°F/105°C) and stir in the green pepper pieces. Continue to cook for an additional 5 minutes, stirring constantly until the peppers are crisp-tender.
7
Serve the Pepper Steak immediately over hot cooked rice, drizzling additional soy sauce on top if desired.
Nutrition Information
8.75g
Fat
12.5g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Style Pepper Steak?
Szechuan Style Pepper Steak is a bold beef stir-fry featuring tender strips of steak marinated in a savory blend of soy sauce, ginger, and sherry, cooked with crisp green peppers.
What cut of meat is recommended for this recipe?
The recipe calls for 1 lb of boneless round steak.
How should I prepare the beef for slicing?
You should partially freeze the round steak to make it firmer and easier to slice thinly.
What are the recommended dimensions for the beef strips?
The steak should be cut across the grain into 2-inch by 1/4-inch strips.
What ingredients are used in the marinade?
The marinade consists of soy sauce, minced green onion, sherry wine, cornstarch, sugar, and ground ginger.
How long should the steak marinate?
The beef should marinate for 1 to 4 hours, though overnight is ideal for the best flavor penetration.
What kind of oil should be used for stir-frying?
Peanut oil is recommended because it can handle the high heat required for stir-frying.
What temperature should the wok be for stir-frying the beef?
The wok should be heated to medium-high heat, approximately 325 degrees Fahrenheit (160 degrees Celsius).
How long do I stir-fry the marinated steak?
Stir-fry the steak for 2 to 3 minutes until the beef is browned but still tender.
At what temperature should the green peppers be cooked?
Lower the heat to low, approximately 225 degrees Fahrenheit (105 degrees Celsius), before adding the peppers.
How long should the green peppers be cooked?
Continue to cook the peppers for an additional 5 minutes, stirring constantly.
What is the desired texture for the green peppers?
The green peppers should be cooked until they are crisp-tender.
How should the green peppers be cut?
The green peppers should be cut into 1-inch squares.
Does this Szechuan Pepper Steak recipe contain tomatoes?
No, this recipe specifically avoids tomatoes to cater to those who prefer a dish without tomato acidity.
How many calories are in one serving of this dish?
Each serving contains approximately 200 calories.
What is the fat content per serving?
The fat content is 8.75g per serving.
How much protein is in each serving?
There are 11.25g of protein per serving.
What is the carbohydrate count for this recipe?
Each serving contains 12.5g of carbohydrates.
How many servings does this recipe provide?
This recipe yields 4 servings.
What is the suggested way to serve Pepper Steak?
Serve the dish immediately over hot cooked rice, adding extra soy sauce if desired.
What type of onion is used in the marinade?
The recipe calls for 1 tablespoon of minced green onion.
What type of wine is required for the marinade?
One tablespoon of sherry wine is used in the marinade blend.
What spice gives the dish its Szechuan flavor profile?
Ground ginger is a key spice used in the marinade to provide depth of flavor.
How much cornstarch is needed?
The recipe requires 2 teaspoons of cornstarch for the marinade.
Is there any sugar in this recipe?
Yes, 1 teaspoon of sugar is included in the marinade to balance the savory flavors.
How much soy sauce is used in the marinade?
Three tablespoons of soy sauce are used in the initial marinade mixture.
How many green peppers are needed?
The recipe requires 2 large green peppers.
How much oil is used for the wok?
Use 1/4 cup of peanut oil for stir-frying.
What is the total ingredient count for this dish?
There are 11 total ingredients, including items for serving.
Why is the steak sliced across the grain?
Slicing across the grain breaks up the muscle fibers, resulting in a much more tender piece of meat after cooking.