March 2, 2010

Asian Pepper Steak

Oh Rachael Ray, what would I do without you? She made this recipe in her slow cooker but the thought of this dish being soupy/saucy with mushy peppers did not appeal to me so I took the ingredients and made it on the stove top instead.

Asian Pepper Steak
1 lbs beef for fajitas
1 tbsp cornstarch
1/2 large onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 cloves garlic, minced
1 tbsp ginger, grated
1/2 tsp black pepper
2 tbsp brown sugar
1/4 c plus 1 tbsp soy sauce
1/2 c canned tomato sauce

Dredge beef with cornstarch and shake off the excess. Use just a drizzle of olive oil in a skillet. Heat over medium high and brown meat, cooking for 3 minutes, stirring occasionally. Reduce heat to medium, add onions and peppers and cook for 3 minutes, stirring constantly. Once the peppers begin to give off their liquid you won't have to worry about stuff sticking any burning. Add garlic and ginger and cook for 1 minute, stirring constantly. Stir in the pepper. Dissolve the brown sugar in the soy sauce, then add that and the tomato sauce. Simmer on medium low for 7-10 minutes. Serve over white rice.

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