Sunday, August 31, 2008

Request Fulfilled !

My oldest brother Trey is a really picky eater. He isn't adventurous at all as far as his tastebuds are concerned. When I visited home last weekend I asked him what type of things he would be interested in seeing on my blog. He rattled off a long list of dishes that contained things like Shepard's pie, Pepper steak, and "something stuffed". Since "stuffed" dishes and Shepard's pie didn't seem to be the healthiest options I was pleased to find a recipe for Pepper Steak in the newest issue of Cooking Light.

Pepper Steak
Cooking Light September 2008


Ingredients

3/4 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake ( I used sake)
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1 1/2 tablespoons minced garlic
1 cup thinly sliced red bell pepper strips (about 1 medium)
1 cup thinly sliced green bell pepper strips (about 1 medium)
1/2 teaspoon salt
3 cups hot cooked short-grain rice ( I used brown whole grain rice)

Preparation

1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

Combine steak pieces, soy sauce, wine, sugar, and black pepper.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender.

Spoon bell pepper mixture into a large bowl.

3. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture.

Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice.

Yield

4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)

This version of pepper steak was very easy to prepare. For some unknown reason we don't eat a lot of red meat in our house so this suggestion from my brother was a great change for us. The liquid mixture for the steak gave it great flavor. We really enjoyed this meal. If you don't have a wok you could easily prepare this recipe in a regular flat skillet.

3 comments:

Gabriela said...

How did you know I love pepper steak over rice? That looks positively mouthwatering.

Cheryl said...

I saw that in the magazine too and thought it looked yummy, you have inspired me!

Lisa said...

That looks so good!I need some lighter meals.