Nanaaba’s Pepper Steak

I stumbled across this recipe, and recently made it for my lord’s house and a couple brothers. It was a hit y’all, AP! I normally research a ton of recipes, try them, and then implement my own twist and style. I must admit, I didn’t change one thing here, and just had to share with you all. Well I did adjust the amounts to make enough to feed my crew, but that’s really it. I’ve listed the ingredients, recipe and video to help you recreate for your crew. Side note, this is a perfect feast day meal!


  • 2 pounds of flank steak cut against grain into thin slices

  • 2 bell peppers cut into medium pieces

  • 1 large onion, cut into medium pieces

  • 3 cloves of garlic minced 1/2 thumb size ginger minced

  • 6 tablespoons oil (1/3 for marinade, 1/3 for stir frying of steak, 1/3 for stir frying vegetables)

  • 1 + 1/2 tablespoon of honey

  • 1/2 tablespoon chicken seasoning (substitute with all purpose seasoning)

  • Pinch each of crushed black pepper for marinade, and slurry

  • 1/2 cup of water

  • 2 tablespoon of soy sauce (1/2 light and 1/2 dark) (I used only dark)

  • 3 tablespoons corn starch (1/2 for marinade, 1/2 for slurry)


  • Cut meat into thin slices and place in a bowl to add marinade ingredients. Be sure to cut against the grain and make sure the slices are about 1cm thick.
  • Add a pinch of pepper, 1 tablespoon soy sauce, chicken seasoning, 1.5 tablespoons corn starch, honey, half of the ginger, half of the garlic, and oil. Mix completely and set in the refrigerator for at least 30 minutes. I left mine in over night, and it was so worth the wait!
  • Before you start preparing the dish, add water and remaining corn starch to a bowl and stir to create a slurry. Add a pinch of pepper, remaining soy sauce and stir completely. Set aside.
  • Heat 1-2 tablespoons of oil in a large skillet over high heat. Add marinated meat to the hot skillet in batches. Don’t overcrowd the skillet. You want every piece of meat touching the pan so things caramelize. As you finish each batch, set it aside.
  • Heat 2 tablespoon of oil, a pinch of salt and a pinch of pepper to a wok. Add remaining ginger and garlic and cook until toasted. Be very careful not to burn garlic and ginger. Maybe 1 minute tops.
  • Add veggies and cook on high for 7 minutes or so. You want the veggies to have a crunch, so be sure to test at about 7 minutes. You may need a couple more minutes, but the peppers doneness is to your preference.
  • Once the veggies are how you like, add slurry and stir to coat veggies. Immediately add meat. I actually added the meat and then the slurry, but either one should be fine. Coat completely and let cook for a minute or so.
  • Remove from heat and serve!


  1. Roberta Worley

    We just made this tonight using NY loin steak. I cannot even begin to say how tender the beef was! I cut it just as you directed and couldn’t have hoped for better!

    I look forward to trying some of your other dishes.

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