Japanese food has a lot of Chinese influence and we often cook “our” version of Chinese food at home. Pepper steak is no exception. During my first year of marriage, my Taiwanese American husband was shocked to see bamboo shoot in my Pepper Steak. Well, bamboo shoot is a typical ingredient in our version of Pepper Steak. This time I added potatoes because I thought the sauce would go well with potatoes. My husband told me, “you are supposed to put bamboo shoot, not potatoes.” I told him that’s the Japanese version of Pepper Steak, but he didn’t believe me until I Googled original Pepper Steak recipe. After being married for 6 years his Chinese taste buds are slowly adapting to the Japanese-Chinese food taste. Well, whatever ingredients you might try, you can cook this dish very fast. Just chop everything before you stir fry and cook quickly over high heat. Before you realize, you are already working on your second bowl of rice. Yum!
- 3 Tbsp. sesame oil
- 1 russet potato, cut into strips, peeled and cut into strips
- 1 green bell pepper, discarded seeds and cut into strips
- Sea salt
- Freshly ground black pepper
- 1 pkg sliced beef (“Komagire” or “Shabu Shabu” from Japanese market, or flank steak and sirloin steak would work too), cut into strips
- 2 Tbsp. oyster sauce
- 1 Tbsp. sake
- 2 tsp. soy sauce
- 1 tsp. doubanjiang (Chinese chili bean paste)
- ½ tsp. sugar
- In a wok, heat 1 ½ Tbsp. sesame oil over medium high heat. Stir fry potatoes first. When they are wilted, add green peppers and stir fry. Sprinkle salt and pepper. When they are cooked, transfer to a plate.
- In the same wok, add 1 ½ Tbsp. sesame oil and stir fry the meat.
- When the meat changed color, put the potatoes and green peppers back in the wok.
- Add seasonings and mix well to coat with the sauce. Serve immediately.