Monday, April 4, 2011

Beef with Peppers (I used pork though)

Beef with Peppers (I used pork though)

This recipe is from


■1-½ pound Flank Steak, Sliced Very Thin Against The Grain (I used boneless pork chops since they were on sale)■½ cups Low Sodium Soy Sauce (used gluten free)■3 Tablespoons Sherry (I used beef broth instead)■2 Tablespoons Packed Brown Sugar

■2 Tablespoons Cornstarch

■1 Tablespoon Minced Fresh Ginger (I did not use any)

■2 cloves Garlic, Minced (I used 4 cloves)

■1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)

■2 Tablespoons Canola Oil

■1 whole Medium Yellow Onion Sliced (I used a red onion and a yellow onion, I also added about 1 1/2 cup of shredded cabbage to up the veggies for my family)

■2 whole Red Bell Peppers, Cored And Sliced Into Rings (I used a yellow and an orange pepper since the red were not fresh but red or even green would look prettier)■1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)

Preparation Instructions

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. (I used the sauce with the met and I made up another batch and added a extra beef broth, but remember I also used extra veggies more onion and cabbage so I needed more sauce )

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

served with Garlic Green Beans

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