Name: Pepper Steak (See Jiu Chau Ngau)
Cuisine: China
Ingredients: 1½ teaspoons cornstarch; ½ cup cold water; ½ teaspoon salt; 3 tablespoons peanut oil; 12 ounces “oyster cut” London broil; 2 garlic cloves; 1 teaspoon sugar; 12 ounces fresh green peppers; ¼ teaspoon salt; 1 slice of fresh ginger; ½ teaspoon sesame oil; 1 teaspoon dark soy sauce; 1 tablespoon whiskey mixed with 1 teaspoon ginger juice; ¼ teaspoon sugar; 1½ teaspoons oyster sauce; Pinch of white pepper; 2 tablespoons black beans; ½ tablespoon oyster sauce; 1 tablespoon cornstarch

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This dish illustrates the essence of what the Cantonese call Wok Hai cookery, Stir-frying over extremely high heat, with the black-bean and garlic paste sending out an utterly wonderful aroma. My daughter claims that she smelled Pepper Steak cooking two blocks away from our house, while en route home from school one day.

Ingredients

12 ounces “oyster cut” London broil

Asia
China
Canton
Fish course
Pescatarian

Method

Cut beef across the grain into thin slices 1 by 2½ inches, and place in the marinade. Wash, seed, and dry peppers and cut into thin slices, ¼ by 2½ inches. Wash and drain black beans and mash them into a paste. Mince the 2 garlic cloves and add them to the black beans.
Heat a wok over high heat, add

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