I had some leftover steak from the previous evening in the refrigerator and a green pepper that needed to be used asap. What to do? Aha! Pepper steak to the rescue. The leftover steak only needed to be warmed and while the recipe I found called for red and green peppers, it turned out fine with just my lone green pepper. I hate wasting food so this was a win-win -- it was delicious and nothing ended up being thrown out.
1/4 cup soy sauce, low sodium or gluten-free as needed
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Salt and pepper to taste (I found it salty enough so taste first)
1 lb. flank steak, thinly sliced against the grain (or leftover cold steak)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger or 1 tbsp. ginger paste from a tube or jar
Sauce
In a medium bowl, whisk the soy sauce, vinegar, sugar and cornstarch. Set aside.
Meat
In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt to taste, and cook until cooked through and seared on all sides, about 8 minutes. Remove to a plate. (If you are using leftover steak, cook until just heated through.)
Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes.
Add the garlic and ginger and cook
stirring until fragrant. Return the beef to the skillet and add the prepared
sauce.
Cook, stirring, until the sauce thickens and turns glossy about 2 minutes more.
Serve with rice if desired.
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A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.
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Parish is ready to close the book on her amateur sleuthing—from now on,
The Open Book’s writer-in-residence will be sticking to villains of the
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I love to hear about someone opening the fridge and creating a lovely meal! Well done.
ReplyDeleteI love pepper steak. Thank you for sharing the recipe.
ReplyDelete