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.
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
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.