Sunday, May 31, 2015

Pepper Steak


Pepper Steak brings back fond childhood memories.  As I was growing up, we had Pepper Steak on a regular basis.  My mother usually used round steak, sliced up some green peppers and made a sauce for the meat to cook in.  In addition, she would slice up some canned tomatoes.  Then the Pepper Steak was served over rice. A very nice and satisfying meal.

This past week, I made a version of this dish for my family.  I found a wonderful recipe on Epicurious.   This recipe omits the tomatoes (I wasn't that fond of them anyway) and adds colorful peppers which makes the dish look appetizing and kicks up the flavor.  The sauce is made with some soy sauce, cornstarch, and water.  Cook all of the ingredients in the sauce and coat the veggies and the meat well.  I served the Pepper Steak over some rice.

This was an easy, satisfying and delicious dish that the family enjoyed.  I will be making this recipe again. 


Pepper Steak
From Epicurious

Ingredients

1 tablespoon soy sauce
1 teaspoon cornstarch
1/3 cup plus 2 tablespoons cold water
1 1/2 pound beef loin sirloin steak, cut crosswise into 3- by 1/4- by 1/4-inch strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil or vegetable oil
4 bell peppers in assorted colors, cut into 1/4-inch-thick strips
1 large onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices
3 garlic cloves, sliced
Accompaniment: cooked white rice

Preparation

1. Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
2. Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
3. Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.

Makes 4 servings

2 comments:

  1. The beef looks so succulent and tender!

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  2. Sounds and looks great, Geraldine! I haven't made it in a long time and want to try your versions. Thanks!

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