It’s surprising that I have yet to share this recipe on the blog. We make this meal at least 3 times a month, if not more, because it’s The Beard’s favorite meal to eat and to prepare. Based on our work schedules he has the opportunity to make dinner least twice a week. I know that when he’s in charge Pepper Steak will make its way onto our table. I’m not complaining because it’s delicious and a good recipe to have when you need a quick dinner. It takes no time at all and can literally be made with everything you likely have on hand. Serve it on rice, or rice noodles(my favorite) and you have a complete meal.
- 12oz round beef cut into thin strips
- 3tbsp and 4 tsp of low sodium soy sauce
- 1 tbsp rice wine
- 5 tsp vegetable oil
- 3 tsp cornstarch
- 1 medium onion cut into strips
- 2 bell peppers cut into thin strips
- crushed red pepper flakes
- pepper to taste
In a bowl combine 4 tsp soy sauce, 1 tsp corn starch and 1 tbsp rice wine. Slice the meat into thin slices, almost as if you’re making meat for fajitas. Place into the bowl and set aside to marinade. Heat a wok or pan on high with 3 tsp vegetable oil and add your meat. Cook for a few minutes, turing the pieces over until they are browned. Remove the meat and add in your veggies with the remaining oil. While the peppers and onions cook down, combine the remaining soy sauce and cornstarch into a bowl. Once the peppers and onions have soften, add the meat back in with the soy sauce mixture. Let cook for a few minutes allowing the sauce to thicken.
When serving, sprinkle with pepper and crushed red pepper flakes to taste. Maybe even a little cilantro because that’s our favorite way to top it off.