Easy Red And Green Pepper Steak Recipe
Ingredients
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
1 tablespoon white vinegar
1 teaspoon minced fresh ginger
3/4 pound boneless top round steak, cut against the grain into finger size strips
1 tablespoon peanut or corn oil
1 1/2 teaspoons Oriental sesame or peanut oil
2 cloves garlic, minced
1/4 pound mushrooms, quartered
1 small yellow onion, sliced thin
1 medium size sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
1 medium size sweet red pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
2/3 cup low sodium beef broth
2 teaspoons cornstarch
Directions
In a medium size bowl, combine the soy sauce, sherry, vinegar, and ginger.
Add the steak and toss well to coat.
In a heavy 12 inch skillet, heat 1 1/2 teaspoons of the peanut oil and all the sesame oil over moderately high heat about 1 minute.
Drain the steak, reserving the marinade; add the steak to the skillet and cook, stirring once or twice, until no longer pink about 1 minute.
Using a slotted spoon, transfer the steak to a platter.
Add the remaining peanut oil and the garlic, mushrooms, onion, green pepper, and red pepper to the skillet, and cook, stirring, for 1 minute.
Cover, reduce the heat to moderate, and cook until the vegetables are tender but still crisp 2 to 3 minutes.
Combine the marinade with the beef broth and cornstarch; stir into the skillet and cook, stirring, until the sauce has thickened about 1 minute.
Return the steak and any juices to the skillet; cook and stir just until heated through.
Transfer to a heated platter and serve with rice.
Add the steak and toss well to coat.
In a heavy 12 inch skillet, heat 1 1/2 teaspoons of the peanut oil and all the sesame oil over moderately high heat about 1 minute.
Drain the steak, reserving the marinade; add the steak to the skillet and cook, stirring once or twice, until no longer pink about 1 minute.
Using a slotted spoon, transfer the steak to a platter.
Add the remaining peanut oil and the garlic, mushrooms, onion, green pepper, and red pepper to the skillet, and cook, stirring, for 1 minute.
Cover, reduce the heat to moderate, and cook until the vegetables are tender but still crisp 2 to 3 minutes.
Combine the marinade with the beef broth and cornstarch; stir into the skillet and cook, stirring, until the sauce has thickened about 1 minute.
Return the steak and any juices to the skillet; cook and stir just until heated through.
Transfer to a heated platter and serve with rice.
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