Nothing could be better than a Filipino pepper steak, or we call it “Bistek”. Obviously, people learn cooking each of their own way, I have mine, Janis has hers, my husband prefers it sour with more sauce, then comes Cathy with her own Bell Pepper Steak!
Cathy’s Pa makes the best bell pepper steak that I can recall. He simply marinates the beef strips in soy sauce, calamansi juice and sprinkle some salt and pepper. He stir tries them and tops them with sliced, green bell peppers. Although, she added a little twist to her delicious Bell Pepper Steak, it’s what Cathy similarly did to her recipe.
Ingredients: 3-4 servings
2 lbs. beef sirloin thinly sliced
1 medium sliced, green bell peppers
1 medium sliced, red bell peppers
1 medium sliced red onions
5 tbsp. soy sauce
1/4 tsp ground black pepper
3 tbsp. cooking wine Sherry(Shaoxing)
3 tbsp. cooking oil
1/2 tsp garlic powder
1 tbsp. cornstarch
Salt to taste
Cooking Procedure: 3-4 servings
- On a deep bowl, combine beef, soy sauce, cooking wine, ground black pepper, garlic powder and cornstarch. Mix thoroughly and leave it to marinate for at least half an hour.
- Heat up cooking oil on a deep pan of a wok. Stir fry the marinated beef in batches of 3-4, in 3 minutes intervals. Frying them in batches preserves the heat which is essential in stir fry. It also helps meat, stir-fried evenly.
- Place stir-fried beef sirloin on a plate and set aside.
- Using the same pan, stir-fry onions and the bell peppers for about 2 minutes. Add the cooked sirloin, continue to stir-fry for another 2-3 minutes. Add more soy sauce or salt if needed. Remove from heat, and serve Bell Pepper Steak hot with steamed rice.
Tip: Squeeze some lemon on top prior to serving, if desired. Enjoy the yumminess!