Pepper Steak

April 30, 2014

Author: KatieChin

Growing up in the Midwest, most of my friends considered their mom’s meatloaf or pot roast to be the ultimate comfort food after a crummy day at school or losing a track meet (something that never applied to me because I was more of the marching band clarinet type rather than athlete type. I know, dork alert and one time at band camp…) In my house though, whenever I was feeling down or blue from the subzero temperatures during the winter, my mom would whip up her melt-in-your-mouth pepper steak for me. It’s tender and juicy and loaded with protein as well as vitamin c from the red bell pepper. Served over brown rice, this is an easy and healthy weeknight meal sure to put everyone in your family in a great mood. Dark soy sauce, also known as mushroom soy sauce, is sweeter and a bit thicker than regular soy sauce. It is sold at Asian markets. If you can’t find dark soy sauce then regular soy sauce is a fine substitute.

Ingredients

1 pound top sirloin steak or filet mignon, cut into 2-inch x 1/8-inch slices

1 tablespoon cooking oil

1 teaspoon cornstarch

1 teaspoon salt

1 teaspoon soy sauce

dash white pepper

1 small red bell pepper, diced

1 small green bell pepper, diced

1 medium onion, diced

1/4 cup chicken broth

2 tablespoons cornstarch

2 tablespoons dark soy sauce

1 teaspoon sugar

3 tablespoons cooking oil

1 garlic clove, minced

1 teaspoon fresh ginger, minced

2 tablespoons cooking oil

1/2 cup chicken broth

Instructions

Toss beef with the oil, cornstarch salt, soy sauce and white pepper.
Mix the 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar together until blended. Set aside.
Heat a wok or skillet to medium high heat. Add 3 tablespoons oil and swirl to coat. Add the onion, ginger and garlic and stir-fry until fragrant, about 1 minute. Add the beef and stir-fry for 3 minutes. Remove from wok.
Add 2 tablespoons oil and swirl to coat. Add peppers and stir-fry for 30 seconds. Add 1/2 cup chicken broth and heat to boiling. Stir in the cornstarch mixture and stir-fry until thickened. Add the reserve beef and stir-fry for 30 seconds. Serve immediately with steaming hot jasmine rice.