Pepper Steak as in Chinese Style?
Pepper Steak w/ Tomato
1Lb Sliced Steak*
2T Veg Oil
1ea Medium Onion, halved and sliced radially, root to stem.(1C)
2ea Bell Peppers, sliced
1C Large Diced Tomato (optional)
1ea Lrg Clove Garlic, minced (2tsp)
1tsp Minced or Grated Fresh Ginger or 1/2tsp Ginger Powder.
1C Low Sodium Beef or Chicken Broth
1/4C Low Sodium Soy Sauce
1T Oyster Sauce (optional but highly recommended)
2tsp Corn Starch
Prepare all ingredients as things happen Fast with a Stirfry Dish.
Place sauce ingredients in a bowl and whisk with a fork to combine. Set aside.
Heat oil until just begins to smoke.
Add Garlic and Ginger, stir very briefly and quickly add the Meat. ( If the Garlic burns, toss and start fresh! )
Stirfry until the surface of the meat is no longer pink, a minute or two.
Add the Vegetables and stirfry until the onion just starts to become translucent. About 2 minutes.
Stir the Sauce mix and pour over the meat and veg. Toss and stir until it comes to a boil and thinkens. About 1-2 minutes.
Remove to a Wide Bowl to prevent over cooking and veg getting too soft.
Serve over Rice...
Makes 4 servings
NOTE*...If using Leftover cooked Beef, add the meat and Veg at the same time.
The sauce above is a general purpose Stirfry Sauce good with just Veg, any, or as a complete dish. Make half the amount if you like the Veg just Glazed but I like extra sauce over my Rice.
The Oyster Sauce is an Ancient Chinese Secret! The difference between what you get in Chinese Restaurants and the BS recipes you see on-line. This stuff is awesome and keeps in the Refer for many months. There is a Mushroom Oyster Sauce (vegan) if there are allergy issues...JJ