Chili Pepper Steak
DO NOT MAKE THIS IF YOU DO NOT LIKE HOT AND SPICY FOOD. This is a very tasty dish that I made to be kind of a chinese/thai creation. This dish brings the heat but not so much that the taste is overpowered. Let me know what you think.
DO NOT MAKE THIS IF YOU DO NOT LIKE HOT AND SPICY FOOD. This is a very tasty dish that I made to be kind of a chinese/thai creation. This dish brings the heat but not so much that the taste is overpowered. Let me know what you think.
- 1 cup water
- 1 tablespoon olive oil
- 1 tablespoon black pepper
- 2 tablespoon chili oil
- 1 cup broccoli chopped
- 1 1/2 cup carrot shredded
- 2 jalapeno peppers sliced
- 1 extra large red bell pepper sliced
- 2 tablespoon garlic minced
- 2 tablespoon red pepper flakes
- 1/2 cup hunan sauce
- 1 dash ginger
- 1 pound sirloin or flank steak shaved
- Carbohydrate 12.9556003650771 g
- Cholesterol 53.297103475 mg
- Fat 22.8211280686021 g
- Fiber 3.23373816803717 g
- Protein 27.9412187465932 g
- Saturated Fat 6.95307206077628 g
- Serving Size 1 1 Serving (317g)
- Sodium 5036.68855742309 mg
- Sugar 9.72186219703991 g
- Trans Fat 8.27619183715779 g
- Calories 374 calories
Step-by-step
- Heat the oils in nonstick skillet over high heat. Toss in carrots and broccoil and cook till tender.
- Add garlic and bell pepper and red pepper, cook for one minute, stirring.
- Add shaved steak and cook until done.
- Season with pepper and ginger.
- Add sauce and stir fry for one minute.
- Add water on high heat and cook sauce down until desired thickness.
- Serve with brown rice.
Managing High Heat Without Specialty Gear
High-heat stir-frying demands proper thermal transfer. A standard flat-bottom carbon steel skillet outperforms nonstick surfaces here because carbon steel tolerates the intense flame required to sear shaved sirloin properly without degrading the coating. Shaved beef cooks in under ninety seconds. Thin cuts release moisture instantly. Crowding the pan causes steaming rather than searing. Cook the protein in two separate batches if the surface area falls below twelve inches. Pat the meat thoroughly with paper towels before it hits the oil. Surface moisture drops pan temperature immediately.
Controlling Spice and Reduction
Chili oil, black pepper, and red pepper flakes compound in intensity as water evaporates from the sauce. Add the liquid component gradually rather than dumping the full cup at once. Simmer over maximum output until the mixture coats the back of a spoon cleanly. Jalapeno heat concentrates during reduction. Taste the sauce base before incorporating the meat to gauge Scoville levels accurately. Leftovers keep safely in an airtight glass container for up to three days.
