Peppered Steak

Ok, no real recipe. It's pretty basic. There is a "Thai" restaurant here that makes this dish and DH orders it every time we go there. I say "Thai" because it's owned by Vietnamese people, they also serve Vietnamese food there. It seems to be a staple at most Thai restaurants though. This is fairly close to the restaurant's dish- the only difference is the hot/burnt wok taste that you get that is so delicious when you have a professional stove.

Peppered Steak

1 pound thinly sliced beef
1-2 Bell peppers
1/2 Onion
1-2 jalapenos (optional)
1 clove garlic smashed and peeled
2 teaspoons corn starch
3/4 cup chicken broth
1/4 cup (ish) Oyster sauce
1 tablespoon soy sauce
1 tablespoon black soy sauce
Black pepper
Garlic salt
Vegetable oil

Dissolved the cornstarch in a little bit of broth. Once it is a smooth paste...








add more broth. Add soy sauce/s. Set aside.








To the beef add garlic salt, oyster sauce and black pepper. Mix it all up.







Cut up the veggies.







To make the dish-
Heat some oil in a wok, let it get SMOKING hot, stir fry the vegetables until crisp tender. Leave the veggies in the wok to really heat up and almost smell burnt. But don't let them get burnt.
Remove from the wok and set aside.
 Heat some more oil in the wok, toss in the garlic clove and let it infuse, add the beef and cook until almost done, add the starch mixture and return vegetables to the wok. Cook until the liquid is slightly thickened.

Peppered Steak

1 pound thinly sliced beef
1-2 Bell peppers
1/2 Onion
1-2 jalapenos (optional)
1 clove garlic smashed and peeled
2 teaspoons corn starch
3/4 cup chicken broth
1/4 cup (ish) Oyster sauce
1 tablespoon soy sauce
1 tablespoon black soy sauce
Black pepper
Garlic salt
Vegetable oil

Dissolved the cornstarch in a little bit of broth. Once it is a smooth paste add more broth. Add soy sauce/s. Set aside.

To the beef add garlic salt, oyster sauce and black pepper. Mix it all up.
Chop the peppers and onions into 1 inch pieces.

To make the dish-
Heat some oil in a wok, let it get SMOKING hot, stir fry the vegetables until crisp tender. Leave the veggies in the wok to really heat up and almost smell burnt. But don't let them get burnt.
Remove from the wok and set aside.
 Heat some more oil in the wok, toss in the garlic clove and let it infuse, add the beef and cook until almost done, add the starch mixture and return vegetables to the wok. Cook until the liquid is slightly thickened.