Mom’s Pepper Steak
This is all you need to recreate my mom’s pepper steak dish that she’d been serving for over 40 years at our family-owned Thai restaurant in Nashville. The key to getting the sauce to the desired velvety, sticky consistency is to add the cornstarch-tossed beef after you’ve allowed the onion and carrot to sweat together, then adding the beef stock. You can always thicken it up if you feel like there’s too much stock by drizzling a slurry, which is just equal parts water and cornstarch over the beef.
Enjoy this peppery, hearty goodness over a bed of rice!
Cut beef into stir-fry pieces and toss with cornstarch, black pepper, sugar, and salt until evenly coated.
Chop onions, carrots, peppers, and green onions into bite-size pieces.
In a wok on medium heat, sweat onions with oil for 1 minutes, then add carrots and let soften for 2 minutes.
Add beef to the wok along with more dashes of oyster sauce and sweet soy sauce.
Add peppers and scallions and stir. Add beef stock, stirring until sauce has thickened to desired consistency and beef has cooked all the way.