Sichuan style roasted pepper steak

Name: Sichuan style roasted pepper steak
Ingredients: 400 g beef; 2 tsp cornstarch; ⅓ tsp baking soda; ¼ tsp salt; 2 tsp dark soy sauce; cooking oil; 227 g chili peppers; 4 whole Thai bird eye chilies; 4 cloves garlic; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1½ tsp brown sugar; ½ tbsp black pepper; ½ tsp cornstarch; 2 tbsp water; 2 tbsp cooking oil

Souped Up Recipes · ♥ 2.9K likes · 62.9K views · 5 min video

Read about steaks in the BrightCulinary Book

Sichuan style roasted pepper steak, from the video

Timestamp

Ingredients

Method

Techniques

400 g beef
227 g chili peppers
2 tbsp cooking oil

▶ 0:02

Slice the beef 1/8 inch thick.

Slicing and seasoning the beefSlicing Read

▶ 0:33

2 tsp cornstarch
⅓ tsp baking soda
¼ tsp salt
2 tsp dark soy sauce

Season with cornstarch, baking soda, salt and dark soy sauce; mix well between the slices.

▶ 0:59

Add a drizzle of oil and mix to coat so the slices separate. Rest 15 minutes.

▶ 0:59

cooking oil

Skewer the chili peppers and roast over an open flame about 2 minutes a side until the surface is burned.

▶ 1:40

Scrape off most of the black skin with a paring knife so it is not bitter, leaving some for roasty flavor. Dice the peppers.

Fire-roasting the chili peppersRoasting Read

▶ 1:59

4 whole Thai bird eye chilies
4 cloves garlic

Dice the Thai bird eye chilies and garlic.

Aromatics and the stir-fry sauce

▶ 2:18

1 tbsp soy sauce
1 tbsp oyster sauce
1½ tsp brown sugar
½ tbsp black pepper
½ tsp cornstarch
2 tbsp water

Mix the sauce: soy sauce, oyster sauce, brown sugar, black pepper, cornstarch and water.

▶ 2:39

Heat the wok on maximum until smoking hot. Add oil and the beef; cook about 2 minutes until nicely charred.

Stir-frying in a smoking-hot wokStir-Frying

▶ 3:03

Push the beef aside, add garlic and bird eye chilies to the oil and stir until fragrant.

▶ 3:28

Add the roasted peppers and mix. Stir the sauce and pour it in; toss to finish.