Monday, October 17, 2011

Pepper Steak

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Sometimes the easiest meals are the best meals. Just like most stir-fry recipes, all you have to do is prepare your ingredients beforehand so when you're ready to cook you simply throw it together and you're done! I particularly liked this recipe because the pepper flavor added a little kick and the sauce came out extra thick. Just the way I like it.

I modified this original recipe pretty significantly because I didn't have one major component and I also wanted to add more vegetables. Along with the peppers and onions, I also added sliced mushrooms and water chestnuts (my favorite). I also doubled the amount of sauce I made so I could spoon some over rice. When I made the rice, I cooked it in the leftover beef broth I had from the stir-fry sauce and it came out amazing. I always prefer cooking rice in something other than water if possible because it adds an extra level of flavor. Enjoy!

Printable Recipe

  • 12 oz. top round beef, trimmed to 1/8" fat, prime grade
  • 4 tsp. plus 6 tbsp. soy sauce
  • 1 tbsp. beef broth
  • 2 tbsp. water
  • 1 tsp. plus 4 tsp. cornstarch
  • 5 tsp. vegetable oil
  • 1 medium onion, sliced into thin strips
  • 1 bell pepper, sliced into thin strips
  • 1 cup mushrooms, sliced
  • 1 (5 oz.) can water chestnuts, sliced
  • 1/2 tsp. black pepper
  • Pinch crushed red pepper flakes (optional)
  • Rice, cooked, for serving

Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, beef broth, 1 tsp. cornstarch and black pepper.

In a small bowl, mix 6 tbsp. soy sauce, water and 4 tsp. cornstarch. Set aside.

Heat the wok on high heat. Swirl in 1 tbsp. oil and add the beef, spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining 2 tsp, of oil to wok. Add peppers, water chestnuts, mushrooms and onions and cook about 3 minutes or until tender. Return beef and juices to the wok. Add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Source: Adapted from Gina's Skinny Recipes

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