Try our pepper steak with noodles for a simple, balanced, midweek meal that’s full of flavour. Top with sesame seeds and crushed peppercorns to serve.
2 tbsp light soy sauce
4 tbsp shaohsing wine (or dry sherry)
3 garlic cloves, crushed
1-inch piece of ginger, peeled and grated
450g steak (skirt steak works well)
1 tbsp vegetable oil
2 tbsp cornflour
1 tbsp sesame oil
1 onion, cut into thick slices
1 red and 1 yellow pepper, both cut into 1-inch pieces
pinch of sesame seeds
1-2 tsp crushed black peppercorns
500g cooked noodles, to serve
Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove it from the heat.
Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.
source – cooking365coza