Friday, January 3, 2014

Tomato Pepper Steak over Quinoa

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Asian flavors always seem to pop up in my head when I'm trying to create a new dish. I don't know if it's because I know they always work or because I know Chris really enjoys them, but they always seem to have some kind of influence on me. I don't really mind, though, because I have yet to have one type of Asian-inspired flavor that I dislike. Can't really go wrong with soy I right?
This particular dish includes soy sauce, rice wine vinegar and ginger, but I decided to give it a tomato sauce base to make the sauce thicker. Plus I wanted to switch it up from typical soy sauce-based recipes I usually make. I was skeptic, but seasoning the tomato sauce with Asian-inspired ingredients really worked. I used affordable flank steak and spruced it up with red and yellow peppers to add some vegetables. Serve this over quinoa and you have yourself an extremely flavorful and healthy dinner. Enjoy!

  • 3 tbsp. butter or oil
  • 1 1/2 lbs. flank steak, sliced
  • 1 (28 oz.) can crushed tomatoes
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. sugar
  • 2 bay leaves
  • 1/2 tbsp. soy sauce
  • 1/2 tbsp. ginger, grated
  • 2 tsp. garlic, minced
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 scallions, chopped
  • Quinoa, cooked, for serving
  • 1/4 cup soy sauce
  • 1/3 cup water
  • 1 tbsp. cornstarch
  • 1 tbsp. rice wine vinegar
  • 1/2 tsp. black pepper
Add all marinade ingredients to a large bowl or ziplock bag. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.

Remove the meat from the marinade. Reserve marinade and set aside. Heat 1 tbsp. oil or butter in a large skillet over medium-high heat. Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside.

Reduce heat. Add the tomatoes, salt, pepper, sugar, bay leaves, soy sauce, ginger, garlic and remaining marinade. Stir to combine. Add the sweet peppers and cook for 10 minutes. Add the scallions and cook for an additional 3 minutes, stirring occasionally.

Add the steak back to the skillet and stir to combine. Cook for an additional minute, then remove from heat.

Serve immediately over quinoa (or rice).

Source: SK Original

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