Tuesday, July 16, 2013

Onion & Pepper Steak

 A Two for Tuesday Recipe 

Let me start by saying this is not a new take or spin on the classic Chinese dish, Pepper Steak. However, it does incorporate a few Asian ingredients and techniques. I developed this recipe out of my love for sauteed peppers and onions, I also happen to love steak, so why not put them together? Over the last 20 years this recipe has been tweaked a few times, it's one that the family loves, especially ... The Hub. I use the little known Asian secret of tenderizing the meat with baking soda, lots of onions and peppers, rich and yummy homemade beef stock, a splash of teriyake, and tomatoes to bring this recipe together. I hope you enjoy it as much as my family does.

Serves 4

1 1/2 pounds of top sirloin, eye round or top round steak cut into thin 2" strips.
Salt & pepper to taste
2 teaspoons garlic powder
2 tablespoons canola or peanut oil
2 large sweet or vidalia onions, cut in thick slices
3 large green bell pepper, cut in thick slices
1/2 cup beef stock - homemade if possible or a good quality box stock
3 tablespoons teriyake sauce
14 oz can of diced tomatoes
1 teaspoon fish sauce
2 teaspoon brown sugar
2 tablespoons ketchup
1/4 teaspoon red pepper flakes (optional)
1 of cornstarch, mixed with 1/4 cup beef stock, blend well.
1 tablespoon butter

Tenderize the meat according to my instruction in my post "Baking Soda as a Tenderizer".

Salt and pepper the meat to taste. Heat 1 tablespoon of oil in a large stainless steel skillet over medium high heat. Once very hot add 1/4 of the beef and quickly brown, stirring continuously.
Work in small batches to keep from steaming or braising the beef. Once all the beef is browned, remove from pan and sprinkle the beef with the garlic powder, stir to distribute well. Set beef aside.
Add remaining oil to pan and saute onions for 3 minutes then add peppers and continue to saute for an additional 3 - 5 minutes or until onions are slightly browned.
Add the remaining ingredients up to and including the red pepper flakes. Reduce heat to a simmer and cook for 20 minutes.

To thicken sauce bring contents of the pan to a boil, add cornstarch mixture and stir until sauce is thickened. Take the pan off the heat, add butter and stir until melted through the sauce.  This will add a nice gloss to the sauce and gives it great mouthfeel.

Serve over rice or mashed potatoes.  ENJOY!

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