Pepper Steak

Pepper Steak

 

 

Prep time: 20 Min Cook time: 15 Min Total time: 35 Min 

 

 

Ingredients

 

• 1/4 lbs. top sirloin steak (I used filet, because why not?)
• 1/3 cup low-sodium chicken broth
• 3 Tbsp soy sauce*
• 1 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 2 tsp cracked black pepper
• 2 tsp dark sesame oil
• 1 Tbsp cornstarch
• 6 tsp vegetable oil, divided
• Salt
• 1 red bell pepper, chopped into bite size pieces
• 1 green bell pepper, chopped into bite size pieces
• 6 green onions, white portions sliced, green portion chopped into 2-inch pieces
• 1 Tbsp minced garlic
• 1 Tbsp peeled and minced fresh ginger

 

Prepare the Beef:
 

1. Cut your fillet into small 1/3-inch strips. Since fillets are very tender, you don’t need to go any thinner than this. Set aside.
    

Make the Sauce

 

1. In a small bowl or dish, combine
• the 1/3 cup chicken broth,
• 3 Tbsp soy sauce,
• 1 Tbsp rice vinegar,
• 1 Tbsp granulated sugar,
• 2 tsp cracked black pepper,
• 2 tsp dark sesame oil,
• 1 Tbsp cornstarch. 
2. Whisk until fully combined, then set aside. If you prefer a thicker sauce, use it as is, set aside.

 

Chop the Vegetables

 

1. Prepare the vegetables as follows:
• 1 each, Red and Green bell peppers, chop into bite size pieces
• 6 Green Onions, slice into two sections, chopping the top greens into 2 inch sections, and slicing lengthwise on the white parts.
• Mince 1 TBSP Garlic
• Mince 1 TBSP Fresh Ginger
2. Set Aside

 

 

Sear the Beef

 

1. Preheat a cast iron skillet (or another flat skillet of your choice) over high heat. 
• Add 2 tsp of vegetable oil and let it heat until it’s almost smoking. 
• Add half of the 1 1/2 lbs. beef strips in a single layer and sear them, cooking until browned but not fully cooked through (they should sear, not steam). 
2. Remove the seared beef to a dish. 
3. Repeat with another 2 tsp of vegetable oil and the remaining beef, then add it to the same dish.

 

Cook the Vegetables

 

1. Add 1 tsp of vegetable oil to the same skillet. 
• Add the chopped peppers and sauté over high heat until they start to get a little char, about 3–5 minutes. The vegetables should not become watery. 
• Add the green onions, 1 Tbsp minced garlic, and 1 Tbsp minced fresh ginger, and sauté for an additional 1–2 minutes.

 

 

Combine and Finish

 

1. Push the vegetables to the sides of the skillet to clear a spot in the center. 
• Return all the seared beef to the skillet in the center. 
• Pour the prepared sauce mixture over the beef and vegetables, stirring constantly until the sauce thickens slightly, about 1–2 minutes.

 

Serve

 

1. Serve the stir-fry over white rice, or for a variation, try rice noodles.

 

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Notes:

 

When you need something fast, and all those summer csa peppers are coming out of your ears! Often times, I don't feel like cooking anything - but this one is so quick and tasty, it never gets old. Fresh crisp peppers, with tender steak with a hint of ginger and garlic.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey