As with most stir-fry recipes, pepper steak is a quick, easy, healthy and delicious main dish that needs only rice as a side dish for a complete meal. See the Chinese-style rice in the similar and related recipes links. I like to use both red and green peppers, but you can use one or the other. As for the steak, you want to use a lean and tender cut, such as top sirloin or tenderloin, thinly sliced and cooked very quickly.
1 tablespoon rice wine or dry sherry
2 tablespoons soy sauce, preferably low-sodium
1 teaspoon granulated sugar
2 teaspoons cornstarch
1 pound lean beef steak, trimmed of visible fat and sliced into thin strips a lean tender cut, such as top sirloin or tenderloin
1 tablespoon canola oil
1 teaspoon minced garlic
1 medium green bell pepper, cut into 1/2-inch strips
1 medium red bell pepper, cut into 1/2-inch strips
1 small onion, sliced into thin wedges, separated
3 thin slices peeled fresh ginger root
Place the sherry, soy sauce, sugar and cornstarch in a medium bowl; stir to combine. Add the steak strips and toss to coat. (Can be used immediately or refrigerated for several hours.)
Heat a large wok or skillet over high heat. Add the oil and swirl to coat pan. Add the garlic, peppers and onions. Stir-fry until tender but still crisp, about 3 minutes. (If you prefer the vegetables more done, reduce the heat slightly and stir-fry a little longer.) Remove from pan and place in a bowl. Return the heat to high, adding a little more oil only if needed. Add the ginger and stir-fry just a few seconds, then add the steak. Stir-fry until the meat is no longer pink, about 2 minutes. Discard the ginger. Return the peppers to the pan and cook an additional minute. Serve immediately with plain cooked rice.
Notes: It is important when making a stir-fry to have all of the ingredients ready and close to the stove because the cooking process is so quick.
From: Teri’skitchen.comShare to Print