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Linda's Chinese Pepper Steak |
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| From the kitchen of Linda Laws |
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| Ingredients: |
1 lb sirloin steak cut into 1/4 inch thick strips
1/4 c. soy sauce
1 T rice vinegar (We used red wine vinegar.)
1 T sesame oil
2 T cornstarch
1/2 c. beef broth (We used chicken broth.)
1 T sugar
1 t black pepper
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2 t minced ginger (We used 2 t. freeze-dried ginger.)
4 cloves crushed garlic
1 green bell pepper, cut into 1-inch squares
1 red bell pepper cut into 1-inch squares
1 white onion, sliced
Mushrooms, sliced (any amount; not in orig recipe)
4 T vegetable oil, divided
1/4 c. sliced green onions, optional
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| Procedures: |
Slice beef into 1/4 inch strips. Set aside.
In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch.
Add in beef broth, sugar, black pepper, ginger, and garlic.
Whisk to combine. Set aside.
Heat 2 tablespoons of vegetable oil in a wok over high heat. (We used elec fry pan at 350.)
Add in beef & toss until seared, about 2-3 minutes. Remove and set aside. Don’t overcook.
Add in another 1-2 tablespoons of vegetable oil.
Add in peppers for at least a minute before you add the onions and mushrooms.
Stir until tender crisp, about 3 minutes.
Add meat back into the wok.
Add in ginger garlic sauce.
Stir and cook about 1 minute until thick.
Garnish with sliced green onions (optional) and serve hot, with or without rice.
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| Notes: |
2024-04-06: Served with Brussels Sprouts and a bottle of Dr. Loosen Riesling.
2023-06-22: Served with Brussels Sprouts.
2021-05-31: Quite good, but needs salt and, perhaps, a little heat.
2021-05-26: Added to our cookbook from Linda's.
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05/23/2024
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