Easy Red And Green Pepper Steak Recipe
Easy Red And Green Pepper Steak is a superb tasting recipe wonder what's the secret? Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The Easy Red And Green Pepper Steak is made with Beef which can be easily found at any grocery store. You will love this delicious Easy Red And Green Pepper Steak recipe! Dont miss it, Try it!
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.
