This American rendition of the classic Chinese Pepper Steak is super tasty and comes together in just 15 minutes. It’s a simple stir-fry style dish of onions, peppers, and steak cooked in a wok with a yummy garlic ginger sauce. Cooking with a wok is fun and allows you to cook faster, at high heats. This dish is a life saver on a busy night and a crown pleaser all the while!
Can I use coconut oil in a stir fry?
Yes, but keep in mind that unrefined coconut oil smokes at high temperatures. Vegetable oil and refined coconut oil have a higher smoke point. It is still okay to cook with unrefined coconut oil, just expect some smoke with recipes like this one where the food is cooked on a higher heat.
Can I use a different cut of meat?
Yes. A flank steak or skirt steak also works well with this recipe. Be sure to cut your meat against the grain as doing so will ensure that the meat is more tender.
What can I use instead of a wok?
You can definitely make this dish in a frying pan. Woks are a great tool in the kitchen for stir fry style dishes and for cooking mixed vegetables. If you don’t have one, don’t skip the meal, but consider trying a wok some time—you will probably love it!
PRO TIP: Woks need to be seasoned just like a cast iron pan needs seasoning. It should come with a set of instructions on how to do so. It should go something like first, boil water in the wok. Rinse it off and coat it in oil then heat it up. Repeat the oil and heat several times. You also don’t wash it with soap. Let salt and heat do all the germ killing.
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