Pepper steak from The Wok - Recipes and Techniques (page 131) by J. Kenji López-Alt

  • roasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute beef skirt steak, hanger steak, or flap meat for beef flank steaks and shoyu for light soy sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef skirt steak, hanger steak, or flap meat for beef flank steaks and shoyu for light soy sauce.

  • kkmatti on February 02, 2025

    Good, but a little bland. The beef was very good, I used chuck roast for this as it was much cheaper than flank or skirt steak. Next time I would add a spicy pepper.

  • PanNan on June 23, 2022

    Absolutely delicious! I added about 1 1/2 tsp of seeded, very thinly sliced, hot red Asian long pepper which I happened to have on hand. It wasn’t too hot, but had a nice kick. The flavor of this dish was spot on and the meat was very tender. My husband and I agreed that it was the best pepper steak we’ve ever tasted anywhere. A keeper for sure.

  • lkgrover on June 01, 2022

    Excellent stir-fry. His velveting technique (for meat) is simple but makes a huge impact.

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