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Chinese pepper steak – How to prepare (with amazing oriental flavor)

Do this Chinese pepper steak for a change!

For positive, pepper steak is just not the staple meals for the Chinese. Nevertheless, garlic, ginger, and scallion are the most typical mixture of Chinese beef dishes. Mongolian beef, stir-fry beef with ginger and scallion, Chinese braised beef brisket are a few of the greatest beef dishes cooked these fragrant elements.

This Chinese pepper steak is formulated through the use of this profitable mixture, together with soy sauce and mirin to add a contact of teriyaki taste. You should use Chinese mild soy sauce and Shaoxing wine to make it tastes completely Chinese in the event you want an actual Chinese pepper steak.

You’ll love this recipe which could be very totally different out of your regular steak.

Let’s get into the element how do I prepare the steak, comply with by how to constitute the garlic sauce.

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Half one: How to grill the steak

1. Take away the steak from the refrigerator

Take away the steak from the fridge twenty minutes before cooking.  This step is to let the steak return to room temperature before grilling.  Otherwise, the cold inner will remain uncooked when the exterior has already obtained the right charred marks.

The twenty minutes is just a suggestion.  One of the simplest ways is to insert a kitchen thermometer into the middle of the steak to verify the temperature.

2.  Pat dry the steak

Reduce off the excess fats in conjunction with the steak, if any.   Use the kitchen towel to pat dry the steak. It can take a longer time to brown if the steak if moist.

3. Sprinkle with salt and pepper

  • Add some cooking oil to each side of the steak.
  • Sprinkle freshly floor black pepper and salt liberally on each side of the steak.  In case you are not sure how much salt is required, comply with the overall rule which is 1g of salt per 100g of steak.
  • Press the floor calmly to safe the salt and pepper firmly on the floor.
  • Grill the steak instantly after season with salt and pepper.  The reason is that the salt will draw the water from the interior to the floor after resting for a while.  The moist floor will affect the browning of the steak.

4.  Warmth grill pan

Since I’m dwelling in the metropolis which doesn’t have a grill at house, I’m utilizing a grill pan in this recipe.

  • Brush some cooking oil on the floor of the grill pan.
  • Since we’d like high warmth to prepare dinner the steak on the preliminary stage, it is best to use chrome steel or forged iron pan.  Non-stick pan just isn’t beneficial as it can’t stand up to high heat.
  • Heat the pan over high heat till it is scorching sufficient.  You have to be in a position to gauge by placing your palm about five cm above the pan and in a position to really feel the warmth.  The pan is ready when smoke begins to rise from the pan.
  • Place the steak on the grill pan and depart it for about two minutes.  Do not transfer the steak to get a clear grill mark. Then move it ninety degrees with a pair of tongs and proceed to the grill for two minutes so that it’ll type a crossed grill mark as you’ll get in the eating places.
  • Scale back the warmth if the pan is just too scorching.

When you get the grill mark on each side, verify the interior temperature of the steak. The doneness of the steak is as under.  Nevertheless, the actual period of grilling is determined by the thickness, initial temperature, and the heat of the pan.

Inner temperature of steak:

Uncommon: 125°F-130°F
Medium rare: 130°F-140°F
Medium: 140°F-150°F
Medium nicely: 150°F-155°F
Properly carried out: 160°F

The easiest way to decide the interior temperature of the steak is to use a dependable digital kitchen thermometer.  You’ll get a more accurate measurement for those who insert the thermometer horizontally into the meat, slightly then poking from prime to backside.  I like to poke the thermometer into the steak, almost mendacity flat however with a small angle and depart it there over the past two minutes of grilling.

Do not overcook the steak. Should you choose medium, flip down the warmth or transfer the steak to the colder section of the grill.  It is simpler to control the interior temperature when the heat is decrease. Examine the doneness through the use of the digital kitchen thermometer.  Once it reaches the specified inner temperature, remove from the pan immediately.

Why medium is the most effective doneness?

At 54°C-60°C/130°F-140°F, the fat within the steak is on the point of melting. The loss of liquid from the steak at this temperature can also be comparatively less than at greater temperature. Subsequently, the steak that reaches this temperature is tender and juicy and is filled with beef taste.

When the temperature is getting greater, the fat will render (liquefy) and lost, and the meat begins to shrink.

When you prepare dinner the steak till nicely completed, almost all the fats will render and a lot of the moisture can be lost. You will end up a troublesome and dry piece of meat, although you start with a major minimize of beef.

5. Relaxation the steak earlier than slicing.

Rest the steak for 5 minutes earlier than chopping. Cover loosely with aluminum foil.

In the course of the resting interval, the juice inside the steak will redistribute because it cools.  The juice can be reabsorbed evenly fairly than concentrate at the middle of the meat.  The result’s you’ll get a moist and tender minimize.

In the event you reduce it without resting it, the juice on the middle will ooze out.  Consequently, you’ll get misplaced the juice and get a harder reduce.

I want to share with you how do I prepare the Chinese pepper steak with garlic sauce, with a touch of Japanese flavor. As such, I decided to prepare a steak sauce without cheese, and use garlic, ginger, and scallion as the primary ingredients.

Half two: How to prepare the garlic sauce

I was exploring how to create a fusion steak sauce with the influence of Chinese with a touch of Japanese flavor.  The recipe is comprised of two sets of elements.

The primary set of components is the seasoning.  I am utilizing the three commonplace seasoning gadgets in Japanese cooking- soy sauce, mirin, and sake.

1. The seasonings

Japanese soy sauce has a singular flavor totally different from the Chinese and Indonesian soy sauce.  In case you are not sure, get a Japanese brand of soy sauce. Kikkoman and Yamasa are widespread brands in lots of nations.  It’s also possible to buy online from Amazon.

Mirin is the Japanese cooking wine which has extra sugar but comparatively low in alcohol. It is a staple in Japanese cooking, especially paired nicely with soy sauce.  The teriyaki hen, yaki udon, and chawanmushi recipes on this blog are ready with mirin.

Sake is Japanese rice wine.  You’ll be able to substitute it with sherry or Chinese rice wine.

2. The aromatics

The second set of elements are aromatic.  I’m utilizing the standard fragrant used in Chinese cooking for beef- garlic, ginger, and scallion.

Garlic.  Crush the garlic and coarsely chopped.  You possibly can add extra garlic than the advisable quantity in the recipe in case you like the flavour.

Ginger.  It is quite a regular item to prepare dinner beef in Chinese cooking. MInce the ginger or at the least coarsely chopped it so that you’ll not chew into the massive pieces.  You’ll be able to omit it if you don’t like the flavour of ginger.

Scallion. The white section of the scallion is extra aromatic than the leafy inexperienced elements. In the event you should not have scallion, substitute with coarsely chopped shallots.

3. Butter and cornstarch slurry

The base of the sauce is butter, comparable to prepare the brown sauce.  The difference lies in using cornstarch because the thickener as an alternative of creating the roux by combining the butter with flour.

I discover that it really works quite nicely and is extra simple than making the roux.  The textures the really Asian, which is analogous to the sauce for Chinese stir-fry.

Right here  are the steps:

  • Bash the garlic, then coarsely minced.
  • Coarsely chopped the ginger.
  • Melt the butter within the pan.  Hold it at low warmth to avoid burning the butter.
  • Add the garlic, scallion, and ginger and saute until it turns aromatic.
  • Next add the Japanese soy sauce, mirin, and sake.
  • Now add the cornstarch slurry (constitute with one teaspoon of cornstarch with one tablespoon of water) little by little until it thickens to the specified consistency.
  • Drizzle over the steak, and serve.

This Chinese pepper steak is served with the braised Chinese mushroom with oyster sauce, as an alternative of potatoes and salad. You will get the recipe by clicking here to get the recipe.

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Complete Time 30 minutes


The steak

  • 1 striploin steaks, about 400g
  • 1 tsp cooking oil
  • Salt three/4 tsp
  • Ground black pepper 1/four tsp

The steak sauce


  • 1 tbsp scallion (white part), finely chopped
  • Green part of the scallion for garnish
  • Further cooking oil for grilling


Part one: How to grill the steak

  1. Take away the steak from the refrigerator twenty minutes earlier than cooking.
  2. Pat dry the steak
  3. Sprinkle with salt and pepper. Grill the steak immediately after season with salt and pepper.
  4. Brush some cooking oil on the surface of the grill pan.
  5. Heat the pan over excessive heat until it is scorching sufficient.
  6. Place the steak on the grill pan and depart it for about two minutes. Then move it ninety levels with a pair of tongs and continue to the grill for 3 minutes.
  7. Flip over to the grill to the doneness you want. One of the simplest ways is to use a reliable digital kitchen thermometer to examine the interior temperature.
  8. Relaxation the steak for five minutes before chopping.

Part two: How to prepare the sauce

  1. Bash the garlic, then coarsely minced.
  2. Coarsely chop the ginger and scallion.
  3. Melt the butter within the pan. Hold it at low warmth to avoid burning the butter.
  4. Add the garlic, scallion, and ginger and saute till it turns aromatic.
  5. Add the Japanese soy sauce, mirin, and sake.
  6. Thicken with adequate cornstarch slurry
  7. Drizzle over the steak.

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Vitamin Info:



Serving Measurement:

Quantity Per Serving:Energy: 1873 Complete Fat: 142g Saturated Fat: 59g Trans Fats: 2g Unsaturated Fat: 68g Cholesterol: 408mg Sodium: 3160mg Carbohydrates: 22g Fiber: 1g Sugar: 14g Protein: 107g

This knowledge was offered and calculated by Nutritionix on 7/four/2019