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This mouthwatering Sichuan-style pepper steak is special. The use of roasted peppers introduces a rustic, smoky charm, making this dish incredibly delicious. The beef is tender and succulent, coated in a savory and fiery sauce, yet balanced with a hint of sweetness from brown sugar.

Ingredients

400g / 14 oz of beef
2 tsp of cornstarch
1/3 tsp of baking soda
1/4 tsp of salt
2 tsp of dark soy sauce (Amazon Link –
1 tbsp of cooking oil to coat the beef
227g / 8 oz of green chili peppers
4 cloves of garlic, diced
4 Thai bird eye chilies, diced
1 tbsp of oyster sauce (Amazon Link –
1 tbsp of soy sauce (Amazon Link –
1.5 tsp of brown sugar
1/2 tbsp of black pepper
1/2 tsp of cornstarch
2 tbsp of water
2 tbsp of cooking oil to stir fry

Instructions

Slice the beef into 1/8-inch slices. I am using top sirloin fillet, but beef chuck and flank steak also work.

Season the beef with 2 tsp of cornstarch, 1/3 tsp of baking soda, 2 tsp of dark soy sauce, and 1/4 tsp of salt. Mix well. Make sure you get in between each slices and allow the seasonings to infuse evenly.

Add a drizzle of cooking oil and mix to coat the beef. This will separate the meat slices so they don’t stick together when stir-frying. Let it sit for 15 minutes. 

While waiting, we can roast the chili peppers. Stick the chilies onto 2 skewers and roast them over open flame. You need about 2 minutes on each side, and the surface should be burned. If you don’t have a gas stove, you can use a torch to roast the pepper until the skin becomes burned. Just make sure the plate under the chili pepper is heat-proof.

Take a pairing knife and scrub off the black skin otherwise the dish will taste bitter. However, you don’t have to remove the black skin completely because we want to retain the roasty flavor.

Finely dice the roasted peppers and set them aside. The type of pepper that I use is mouth-burning spicy. If you can’t tolerate the heat, you can use bell pepper instead.

Before cooking, put together the following seasonings in a bowl and mix well: 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 1.5 tsp of brown sugar, 1/2 tbsp of black pepper, 1/2 tsp of cornstarch, and 2 tbsp of water.

Turn the heat to high and heat the wok until smoking hot. Add a drizzle of oil and swirl it around. High heat helps the oil to form a non-stick layer at the bottom of the wok.

Add the marinaded beef and cook for 2 minutes or until all the meat is nicely charred. Push it to the side and let the oil run to one side so you have room to add the minced garlic and thai bird eye chili. Stir until fragrant.

Add the roast chili pepper and mix with the beef thoroughly.

Stir the sauce to loosen the cornstarch, then pour it into the wok. Mix thoroughly until the sauce thickens.

Serve the Roasted Pepper Steak with white rice.

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