Mr. Wangs Chinese Buffet
Mr. Wang’s Pepper Steak
10 ounces beef, sliced into 3/8-inch strips
1/4 cup + 2 teaspoon cornstarch
4 cups + 2 teaspoons vegetable oil
1/2 teaspoon chopped garlic
1 tablespoon rice wine
1/4 cup soy sauce
2 teaspoons sugar
1/4 cup + 3 teaspoons water
1/4 teaspoon white pepper
1/4 teaspoon sesame seed oil
Mix beef and ¼ cup cornstarch and allow to stand for 10-15 minutes.
In wok, heat 4 cups vegetable oil.
Fry beef until it becomes crispy.
Add bell pepper, yellow onion and mushroom to heated oil for 30 seconds. Remove
beef, bell pepper, yellow onion and mushroom from oil. Keep wok hot.
Add 2 teaspoons vegetable oil in wok; add chopped garlic, rice wine, soy sauce,
sugar and ¼ cup water. Boil.
Add beef, bell pepper, yellow onion and mushroom and stir-fry well.
Add white pepper.
Add gravy made using 2 teaspoons cornstarch and 3 teaspoons water mixed well.
Once you have reached desired gravy thickness, add ¼ teaspoon sesame seed oil.
Remove from heat and serve.