This recipe is from Kristen Chase, shared with us for our episode How We Feed: As a Single Parent. Kristen says:

This is my Chinese grandmother’s pepper steak recipe, which was handed down to my mother and now to me (and you). It’s a hearty and filling dish perfect for all year round. The key ingredient here is the fermented black soybeans, which add salty, savory flavor. They can be found at most Asian grocers, and most commonly come vacuumed-sealed. Once you soak them, they’re best mashed using a mortar and pestle — but the back of a spoon will do too. Adjust the recipe based on how much fermented black soybean flavor you enjoy, and how much sauce you like; use fewer beans and more chicken broth, or vice versa.

Kristen’s Family’s Pepper Steak Recipe

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• Author: Kristen Chase
• Total Time: 22 minutes
• Yield: 2 to 3 as a main dish with rice or 4 as part of a multi-coursemeal 1x

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Description

This is my Chinese grandmother’s pepper steak recipe, which was handed down to my mother and now to me (and you). It’s a hearty and filling dish perfect for all year around.The key ingredient here is the fermented black soybeans, which add salty, savory flavor. They can be found at most Asian grocers, and most commonly come vacuumed-sealed. Once you soak them, they’re best mashed using a mortar and pestle — but the back of a spoon will do too. Adjust the recipe based on how much fermented black soybean flavor you enjoy, and how much sauce you like; use fewer beans and more chicken broth, or vice versa.

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Ingredients

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2 tablespoons fermented black soybean
2 medium yellow, red, or orange bell peppers
1 medium scallion
2 tablespoons microplaned or very finely chopped garlic
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 pound flank steak, cut into thin 2′-wide pieces across the grain
3/4 to 1 cup chicken broth or stock
Cooked white rice, for serving

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Instructions

1. Place 2 tablespoons fermented black soybeans in a small bowl and cover with water. Let soak 10 minutes. Meanwhile, trim and cut bell peppers into 1-inch squares and thinly slice the scallion. Set all the veg aside.
2. Add the garlic to a medium bowl along with the cornstarch and vegetable oil.
3. Drain the soybeans and mash with a mortar and pestle, or place on the cutting board and mash with the back of a spoon. Add to the bowl with the garlic mixture and stir to combine. Add the meat and toss until evenly coated.
4. Heat a 14-inch flat bottom wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the steak mixture and spread into a single layer. Cook undisturbed, about 1 minute. Stir-fry until the meat is lightly browned but not cooked through, about 1 minute more.
5. Reduce the heat to medium-high. Add the bell peppers and stir-fry until they begin to soften, about 1 minute. Drizzle in 3/4 cup of the chicken stock slowly, and stir-fry until the beef is just cooked through and the sauce is thickened about 1 minute. Add 1/4 cup more stock for more sauce if desired. Garnish with the scallions and serve over cooked white rice.

Notes

Make ahead: The flank steak can be marinated and refrigerated a few hours before cooking.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 7 minutes