2 tablespoons Mirin
For a hint of sweetness, we introduce mirin, a sweetened sake. If not readily available, a blend of dry sherry and granulated sugar serves as a worthy substitute, following a 3:1 ratio.
¼ teaspoon Sesame Oil
To impart a delicate nuttiness, sesame oil is the secret ingredient. Its measured use elevates the overall aroma and taste.
1 tablespoon Cornstarch
The binding agent in our sauce, cornstarch, ensures the perfect consistency. Its role is pivotal in creating a luscious, velvety texture that coats each ingredient.
Steak and Peppers: A Symphony of Textures
2–3 tablespoons Vegetable Oil
The canvas of our culinary masterpiece begins with a hot skillet and vegetable oil. This not only prevents sticking but also imparts a subtle richness to the dish.
1 ¼ lbs. Beef Petite Shoulder, Flank Steak, Skirt Steak, or Top Sirloin Steak
The heart of our Pepper Steak lies in the choice of beef. Opt for premium cuts like tenderloin, petite shoulder, porterhouse, or ribeye for a melt-in-the-mouth experience. If using flank steak, tenderize it first with a meat mallet.
Kosher Salt and Fresh Ground Black Pepper
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