EASY PEPPER STEAK

August 25, 2019
This simple Pepper cut of meat instruction may be able to go into half-hour, and is choked with the nice Chinese pepper cut of meat flavors we have a tendency to all love!

EASY PEPPER STEAK

Ok, friends. Rather than raving regarding what proportion I really like pepper cut of meat nowadays, wanna learn a touch under-the-table secret regarding food blogging?

It’s true. After I began food blogging, and learning additional regarding photography, I learned that natural light-weight is king queen once it involves obtaining sensible photos. And in my place, it with great care happens that the simplest light-weight appears to happen between 10am-2pm. 

EASY PEPPER STEAK

INGREDIENTS :
MARINADE INGREDIENTS:

  • 1/3 cup water
  • 2 Tbsp. rice wine vinegar
  • 1/4 cup soy sauce
  • 1 Tbsp. corn starch
  • 1/8 tsp. coarsely-ground black pepper (or more/less to taste)

PEPPER STEAK INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 Tbsp. olive oil
  • 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
  • 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
  • 2 Tbsp. minced fresh ginger
  • 4 garlic cloves, minced

INSTRUCTIONS :
TO MAKE THE MARINADE:
  1. Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
TO MAKE THE PEPPER STEAK:
  1. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
  2. Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
  3. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
This simple Pepper cut of meat instruction may be able to go into half-hour, and is choked with the nice Chinese pepper cut of meat flavors we have a tendency to all love!

EASY PEPPER STEAK

Ok, friends. Rather than raving regarding what proportion I really like pepper cut of meat nowadays, wanna learn a touch under-the-table secret regarding food blogging?

It’s true. After I began food blogging, and learning additional regarding photography, I learned that natural light-weight is king queen once it involves obtaining sensible photos. And in my place, it with great care happens that the simplest light-weight appears to happen between 10am-2pm. 

EASY PEPPER STEAK

INGREDIENTS :
MARINADE INGREDIENTS:

  • 1/3 cup water
  • 2 Tbsp. rice wine vinegar
  • 1/4 cup soy sauce
  • 1 Tbsp. corn starch
  • 1/8 tsp. coarsely-ground black pepper (or more/less to taste)

PEPPER STEAK INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 Tbsp. olive oil
  • 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
  • 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
  • 2 Tbsp. minced fresh ginger
  • 4 garlic cloves, minced

INSTRUCTIONS :
TO MAKE THE MARINADE:
  1. Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
TO MAKE THE PEPPER STEAK:
  1. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
  2. Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
  3. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
This simple Pepper cut of meat instruction may be able to go into half-hour, and is choked with the nice Chinese pepper cut of meat flavors we have a tendency to all love!

EASY PEPPER STEAK

Ok, friends. Rather than raving regarding what proportion I really like pepper cut of meat nowadays, wanna learn a touch under-the-table secret regarding food blogging?

It’s true. After I began food blogging, and learning additional regarding photography, I learned that natural light-weight is king queen once it involves obtaining sensible photos. And in my place, it with great care happens that the simplest light-weight appears to happen between 10am-2pm. 

EASY PEPPER STEAK

INGREDIENTS :
MARINADE INGREDIENTS:

  • 1/3 cup water
  • 2 Tbsp. rice wine vinegar
  • 1/4 cup soy sauce
  • 1 Tbsp. corn starch
  • 1/8 tsp. coarsely-ground black pepper (or more/less to taste)

PEPPER STEAK INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 Tbsp. olive oil
  • 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
  • 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
  • 2 Tbsp. minced fresh ginger
  • 4 garlic cloves, minced

INSTRUCTIONS :
TO MAKE THE MARINADE:
  1. Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
TO MAKE THE PEPPER STEAK:
  1. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
  2. Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
  3. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.

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