Betty Ford's Classic Chinese Pepper Steak
A timeless recipe for a flavorful Chinese pepper steak dish that will impress your guests and tantalize your taste buds.
Ingredients
| 1 ½ | flank steaks |
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| 4 | teaspoons oil |
| 3 | green peppers, cut into 1 ½ inch pieces |
| 2 | water |
| 1 | envelope onion soup mix |
| 2 | teaspoons soy sauce |
| ½ | cup sherry wine |
| 1 | teaspoon salt |
| ½ | teaspoon pepper |
| 2 | teaspoons cornstarch (mixed in 4 tablespoons water) |
Instructions
| 1. | Begin by cutting the flank steaks lengthwise into 1/2 inch strips. |
|---|---|
| 2. | In a large skillet, heat the oil over medium-high heat. |
| 3. | Fry the steak strips, a handful at a time, just until they change color. Do not overcook. |
| 4. | Once the steak is lightly seared, remove it from the skillet and set aside. |
| 5. | In the same skillet, sauté the green pepper pieces until slightly tender. |
| 6. | In a Dutch oven, bring 2 cups of water to a vigorous boil. |
| 7. | Stir in the onion soup mix and let it boil for 5 minutes to develop flavors. |
| 8. | Add the seared steak strips and sautéed green peppers to the Dutch oven. |
| 9. | Reduce the heat to low and let the mixture simmer for half an hour, allowing the flavors to meld together. |
| 10. | Stir in the soy sauce, sherry wine, salt, pepper, and let it simmer for a few more minutes. |
| 11. | Mix the cornstarch with water to create a slurry, then add it to the Dutch oven mixture. Cook until the sauce has just thickened. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 398.9 kcal |
| Protein | 38 g |
| Fat | 18.8 g |
| Carbohydrates | 12.9 g |
| Fiber | 2.3 g |
| Sugar | 2.9 g |
Published on Jul 19, 2024 by Luminița