Tuesday, January 10, 2012


I recently made this chinese pepper steak using some small sirloin steaks that I froze last summer.  I don't barbecue much in winter (it depends on how cold it is outside) and therefore look for other dishes to make with meat that I might have barbecued in the summer and fall months.  One ingredient that I didn't add to this dish were the tomatoes.  The dish turned out quite well and was delicious. 

Ready for the table

Chinese Pepper Steak
1 pound beef top sirloin steak
1/4 cup soy sauce
1 tbsp sugar or equivalent
2 tbsp cornstarch
1/2 tsp ground ginger
3 tbsp vegetable oil, divided
1 red or white onion, cut into small pieces
1 green or red bell pepper, cut into small pieces
2 tomatoes, cut into wedges

Slice the steak into 1/2-inch thick slices across the grain.

Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.

Heat the vegetable oil in a wok or large skillet over medium-high heat, and place the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 to 5 minutes.  Stir in the onion and toss together.  Cook for about 2 minutes until the onion begins to soften.  Add the green pepper. Cook and stir the mixture until the pepper has started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.  
Serves 4.

Adapted from allrecipes.com


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