pepper steak

Because my family is not big on eating a lot of beef we only have steaks about twice each month. Sometimes even twice per month is too much for steak but I still like to fix some type of beef just to break up the menu from having chicken dinners. That is where London Broil comes in. Deli sliced London Broil to be exact.

Back when date night meant reservations at an upscale restaurant, hubby would take me to one of my favorite places called Harry’s Savoy Grill which is known for Delicious (with a capital D) steaks. Harry’s is where I fell in like with London Broil steaks. Their steaks are so tender you can practically cut it with your fork. Plus, Harry’s is the only restaurant where I will order my steak medium rare as I am not one to eat anything at a rare temperature. I make my exception with London Broil.

Now date night is more causal and we tend to do take out for dinner so we can sit on the porch or watch a movie. Of course, that hasn’t stopped me from enjoying London Broil. Because I have not figured out a way to make flank steak really tender, I decided to use deli sliced London Broil for an Easy Pepper Steak Sandwich. Instead of spending time marinating slices of flank steak I use thinly sliced London Broil since the meat is already tender. I just simmer the meat in a light sauce with sauteed onions and peppers to make the sandwiches more flavorful and Delicious with a capital D!

If you are true beef eater, check out this recipe for an alternative to a heavy steak or burger. I think you just might like it.

Easy Pepper Steak Sandwiches

Ingredients:

1 – 1 ½ lbs London Broil deli slices

1 medium onion sliced

1 small green pepper sliced

1 small red pepper sliced

1 garlic clove minced

½ cup chicken or beef broth

3 tbsp soy sauce

2 tbsp olive oil or grape seed oil

1 tbsp minced fresh ginger

1 tbsp cornstarch

½ tsp Kosher salt

¼ tsp ground black pepper

pinch of red pepper flakes (optional)

Place soy sauce, ginger, cornstarch and garlic in a small bowl and stir to mix well. Set aside.

Add olive oil to a large skillet and heat over medium high heat. Add peppers and onions to the skillet. Season veggies with salt, ground black pepper and red pepper flakes. Stir and let cook for approximately 3 – 5 minutes until the veggies slightly soften.

Stir in broth and soy sauce mixture to the skillet and reduce heat to medium low. Add in the deli slices of London Broil. Gently turn the meat to make sure both sides are coated with gravy. Let simmer for 1 – 2 minutes. Serve on a hoagie roll or your favorite sandwich roll.

Today was a non-chicken day since we had just enjoyed a chicken pasta dish and I planned on making chicken again in a couple of days. Only certain folks can eat chicken almost every day but I am not one of them. I do like chicken just not every day. There are times when I think I might grow feathers if I eat one more chicken dish.

Because it was a non-chicken day and I had run out of ideas I decided to flip through a food magazine to get help with what I could prepare for dinner. Half-way through the magazine I saw a beautiful picture of a Pepper Steak meal and Bingo I knew what we were having for dinner. I had a few red and green peppers that were getting soft and I always have onions on hand. I checked the freezer and I had a package of thinly sliced sirloin petite steaks. One pepper steak dinner coming up!

Granted, I had not made Pepper Steak in many, many years. I couldn’t even find my original recipe so I had to look up a couple of recipes online. I more or less combined a few of the recipes I found and then added my own twist.

A few tips on how to make a good Pepper Steak.

Be sure to buy thinly sliced steak. Trust me. If you use a thicker slice of steak, the meat will be tough and chewy.
Marinate the steak to make the meat flavorful and tender.
Use ginger in the marinade. The flavor is bold and pairs well with the beef.

Pepper Steak may become one of my new favorite dishes besides pork chops. I surprised myself with how good this dish was on the first try. I think the next time I prepare the recipe I will add snow peas or pea pods to jazz it up even more. Then again, why mess with a good thing.

Pepper Steak

Ingredients:

1pkg sirloin petite steak sliced thin. Cut into strips.

4 plum tomatoes cut into chunks

1 red onion cut into chunks

1 lg green pepper cut into chunks

1 lg red pepper cut into chunks

¼ cup beef or chicken stock

Marinade:

¼ cup soy sauce

4 tbsp vegetable oil

2 tbsp sugar

2 tbsp corn starch

½ tbsp Adobo (optional)

½ tsp ground ginger

½ tsp salt

½ tsp black pepper

Mix marinade ingredients in a medium sized bowl. Place steak in marinade and stir to coat meat. Set aside and let stand for 10 – 15 minutes. Reserve any marinade not absorbed by the meat.

Heat vegetable oil in a wok or large skillet over medium high heat. Brown meat in batches. Drain on paper towels and set aside. Once all of the meat is browned, pour off all but 1 tbsp of oil (if necessary, add a little oil). Add onions and peppers to the wok along with seasonings. Stir then cook for 1 – 2 minutes. Add tomatoes, steak, beef stock and any remaining marinade. Stir to mix. Reduce heat to medium and let simmer for 5 – 10minutes stirring occasionally. Serve over rice.

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