Monday, March 19, 2012

Chinese Pepper Steak

We had Nate's cute sister over for our weekly dinner last Thursday. Knowing that Stephanie loves Chinese food, I decided to make pepper steak. Pepper steak is Nate's favorite Chinese dish, well, it's probably tied with ham fried rice. He prefers his spicy, me, not so much. I simply took out mine and Steph's portion of pepper steak out of the skillet and then added some hot sauce and spice to Nate's portion. I referenced an idea from Allrecipes, but tweaked it for our tastes. This is such a simple meal, enjoy!

1 lb. sirloin steak, sliced into very thin strips (I simply bought the pre-cut stir fry meat from the store, it was a super busy day)
1 yellow onion, chopped
2 bell peppers, chopped (I wanted to use one green and one red, but the red didn't look great at the store)
2 cloves of garlic, minced
3/4 cup beef broth
1/4 cup water
1/4 cup low sodium soy sauce
1 tsp. ground ginger
1/2 tsp. pepper
1 tsp. steak seasoning (I use a homemade steak seasoning but you could totally use something like Montreal)
salt to taste
3/4 tsp. brown sugar
olive oil
crushed red pepper flakes (optional)
Sriracha sauce (optional)

In a small bowl mix cold water, soy sauce, brown sugar, and cornstarch. Whisk well to dissolve cornstarch. In a large skillet, brown the steak strips in a Tbsp. or so of olive oil with the garlic, ginger, and steak seasoning. You're not trying to cook it all the way through, you just want to brown it. Remove the meat and keep warm. To that same skillet add your bell peppers and onions, saute for about 5 minutes or so, or until tender-crisp. Add beef broth to skillet. Next add your water/soy sauce mixture. Stir well. Add you steak back in and bring mixture to a boil*. Once boiling, stir and simmer the dish until the steak is at your desired done-ness and sauce thickens. Serve hot over basmati rice.

*If you want your dish spicy, add a tsp. or two of sriracha and some red pepper flakes at this point.

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