Strive our pepper steak with noodles for a easy, balanced, midweek meal that is filled with flavour. High with sesame seeds and crushed peppercorns to serve
- 2 tbsp mild soy sauce
- 4 tbsp shaohsing wine (or dry sherry)
- 3 garlic cloves, crushed
- 1-inch piece of ginger, peeled and grated
- 450g steak (skirt steak works properly)
- 1 tbsp vegetable oil
- 2 tbsp cornflour
- 1 tbsp sesame oil
- 1 onion, reduce into thick slices
- 1 purple and 1 yellow pepper, each reduce into 1-inch items
- pinch of sesame seeds
- 1-2 tsp crushed black peppercorns
- 500g cooked noodles, to serve
- STEP 1
Combine 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and go away for at the very least 20 minutes or as much as 1 hr. Warmth a frying pan over a excessive warmth till very popular. Take the steak out of the marinade and scrape off as a lot of it as you possibly can. Rub with the vegetable oil and put within the frying pan. Go away for two minutes, then gently transfer it round to catch any bits of char, which is able to add to the flavour. After one other 30 seconds, flip the steak and prepare dinner for 2½ minutes on the opposite aspect. Switch to a plate and put aside.
- STEP 2
Combine the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Warmth the sesame oil in a wok or frying pan over a medium-high warmth and add the onion. Prepare dinner for 1 min, stirring, then add the peppers. Prepare dinner for 4 minutes, stirring usually. As soon as they’re beginning to soften with bits of char on them, add the remaining garlic and ginger, and soy combination. As quickly because the sauce begins to thicken, take away from the warmth.
- STEP 3
Slice the steak thinly and add to the wok, simply stirring by way of. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.