Sichuan Pepper Steaks
Pepper steak is a popular dish at American Chinese restaurants. This version is far more complex than what you find in most takeout restaurants.
Submitted by: John from Chicago, IL
Yield: 2
Preparation Instructions:
Marinate steaks in mixture of garlic, sichuan peppercorns, sake, soy, sea salt, ginger, orange juice and crushed chilies overnight (or for 4 at least hours).
When ready to prepare, remove steaks from the marinade and transfer the marinade to a small saucepan. Add ketchup and water, and cook over low heat until sauce thickens (20-30 minutes).
Cook steaks to personal taste...grill, slice for stir-fry, broil, etc...
When steaks are done, strain sauce over meat and serve.
To make this dish restaurant-style, as seen in the picture:
Slice marinated steaks into stir fry cuts. Sear steaks in a wok or large saute pan. Remove steaks once all pieces have been seared, but not cooked all the way. Remove steak from pan and set on a plate.
Heat a small spot of oil in the pan and saute onions and peppers.
When vegetables are mostly cooked add meat back to pan and coat everything with leftover sauce. Toss/saute until fully incorporated.
Serve with steamed rice.
thespicehouse.com
Hi Sunny Drohan,
Roughly 4 tablespoons of orange juice should be enough.
As for less expensive steaks, try using tri-tip, chuck eye steak, eye of round, or flat iron steaks.
Question:
What is quantity of OJ? Oranges come in different sizes and juice availability. Also, If you could use another type of steak, what would you suggest for a less expensive cut?
Thanks.
I have been on a hunt for these peppercorns for ages and was delighted to finally find them. This recipe was easy and very flavorful. My husband rated it “company dish”. I would bet that it would be great if you sliced the steak thinly, sauted it with some veggies and water chestnuts and then added the strained marinate and thickened it slightly. Yum!