When you need something fast, and all those summar 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.
Pepper Steak
Servings: 4
Prep time: 20 |
Cooktime: 15 |
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
Instructions
- Cut your filet into small 1/3 inch strips, since filets are very tender, you don't need to go any thinner than this. Set aside.
- In a small bowl/dish, add the broth, soy sauce, rice vinegar, rice wine vinegar, pepper, sesame oil and cornstarch, whisk until combined, then set aside. I chose to leave out the sugar, but if you like it, use it.
- Chop into bite size pieces, per instructions and set aside.
- Preheat a cast iron skillet, or other flat skillet of your choice. Add a couple of teaspoons of oil and allow that to heat to almost smoking, then add the beef, half at a time so it sears, not steams. Remove as it's done into a dish, and cooking remaining beef.
- Add a tsp of oil to your pan then add the peppers and saute until they start getting a little char to them - the heat should be high enough at this point the vegetables should not be getting watery. This take about 3-5 minutes, add the green onion, garlic, and ginger, sauteing only an additional minute or two.
- Add the beef back into your pan, clear a spot in the center and add your liquid mixture, stirring constantly, until it thickens slightly. Viola - you're done.
- Serve over white rice at your choosing, or perhaps some rice noodles for a variation.
All photographs copyright Janet S. Grey.
Adapted from: Cooking Classy
Adapted from: Cooking Classy
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