Is Pepper steak supposed to be chewy?

Is Pepper steak supposed to be chewy?

Pepper steak that is tender will be soft and easy to chew after a quick stir fry, however meat that is tough will be rubbery and will require a long braise to break it down and tenderize. For this recipe, I recommend purchasing a tender cut of pepper steak because of the quick preparation.

Where did pepper steak originate?

China
United States
Pepper steak/Origins

How to make the best Chinese pepper steak?

Make the marinade. In a large bowl,whisk together all the marinade ingredients except the London broil.

Make the sauce. In a small bowl,whisk together the sauce ingredients and set aside.

Make the bean paste. In a large bowl,combine the garlic and black beans.

Make the stir-fry. In large wok,over high heat,heat 1 tablespoon oil.

How to make a perfect steak marinade?

Olive oil: Since most marinade steaks tend to be lean,a fat,like olive oil,helps keep the steak moist and juicy.

Lime juice: Citrus functions as an acid that tenderizes the steak and infuses it with a great flavor.

White wine vinegar: This secondary acid further helps break down the meat’s connective tissue to make it tender.

How do you make Chinese pepper steak?

To make slicing the beef easier,place in the freezer for about 10 minutes.

Slice the beef against the grain.

If you have the time,marinate the beef 30 – 60 minutes prior to cooking.

Get the wok hot before searing the beef and keep hot till cooking done.

Slice beef thinly and in similar size so it cooks fast and evenly.

What kind of beef is used in Chinese pepper steak?

– Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise. – Cut the bamboo shoot into thin strips, similar to beef and bell pepper. – The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best. – Mince the ginger and crush (press) garlic cloves.