Pepper Steak
Pepper Steak
INGREDIENTS:
2 T sesame oil
Approx. 1 1/2 -2 pounds round steak or any tender cut of steak or pre-cut stir-fry meat
1 large onion
1 large carrot
3-4 large tomatoes
3 scallions
1/2 t ground black pepper
1 yellow pepper
1 orange pepper
2 red peppers
2 green peppers
4-5 T soy sauce
4-5 T cooking sherry
1 t peeled grated ginger(you can use fresh or buy it minced in a jar-not pickled) either is fine
1 1/2 T toasted sesame seeds
2-4 cloves of garlic, minced
PREPARATION:
Slice all vegetables, mince garlic and ginger,
Slice meat into strips,
In a wok or large skillet, over medium high heat,
Add 1 T sesame oil, meat,1/2 T toasted sesame seeds, 1/2 teasthingy grated ginger, 1/4 t black pepper and 1 clove minced garlic(or more if you like).
Do not cook too long, just until no longer pink, about 5 min. Add 2 T soy sauce and 2 T of sherry.(You can vary this amount depending on your taste. Start with this, and take notice for the next time you make it, if you want to add more or use less.) stir and remove meat and set aside.
In same pan(with meat removed) Add 1 T of sesame oil, 1 clove garlic(or more), 1/2 t grated ginger,1/4 t black pepper,1 T sesame seeds,onions,peppers and carrots. Saute only until slightly soft. Do not overcook. Approximately 10 minutes. Stirring continually on medium high heat. Add 2-3 T soy sauce,2-3 T sherry, tomatoes and scallions. Cook just until tomatoes soften, no longer.
Add meat back in, stir and heat through. You can serve right away over white or brown rice with sprinkled sesame seeds, or it can sit in pan with no heat on until ready to serve. This also reheats well and freezes well. serves about 4-6
INGREDIENTS:
2 T sesame oil
Approx. 1 1/2 -2 pounds round steak or any tender cut of steak or pre-cut stir-fry meat
1 large onion
1 large carrot
3-4 large tomatoes
3 scallions
1/2 t ground black pepper
1 yellow pepper
1 orange pepper
2 red peppers
2 green peppers
4-5 T soy sauce
4-5 T cooking sherry
1 t peeled grated ginger(you can use fresh or buy it minced in a jar-not pickled) either is fine
1 1/2 T toasted sesame seeds
2-4 cloves of garlic, minced
PREPARATION:
Slice all vegetables, mince garlic and ginger,
Slice meat into strips,
In a wok or large skillet, over medium high heat,
Add 1 T sesame oil, meat,1/2 T toasted sesame seeds, 1/2 teasthingy grated ginger, 1/4 t black pepper and 1 clove minced garlic(or more if you like).
Do not cook too long, just until no longer pink, about 5 min. Add 2 T soy sauce and 2 T of sherry.(You can vary this amount depending on your taste. Start with this, and take notice for the next time you make it, if you want to add more or use less.) stir and remove meat and set aside.
In same pan(with meat removed) Add 1 T of sesame oil, 1 clove garlic(or more), 1/2 t grated ginger,1/4 t black pepper,1 T sesame seeds,onions,peppers and carrots. Saute only until slightly soft. Do not overcook. Approximately 10 minutes. Stirring continually on medium high heat. Add 2-3 T soy sauce,2-3 T sherry, tomatoes and scallions. Cook just until tomatoes soften, no longer.
Add meat back in, stir and heat through. You can serve right away over white or brown rice with sprinkled sesame seeds, or it can sit in pan with no heat on until ready to serve. This also reheats well and freezes well. serves about 4-6
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