Pepper Steak Stir-Fry

Fresh ginger and a trio of bell peppers during this Pepper cut of meat Stir-Fry end in many flavor and a colourful entrée for your dining table. 

Pepper Steak Stir-Fry

Just recently, we tend to discovered the outstanding distinction exploitation recent ginger root rather than ground ginger makes in our favourite dressing and fry recipes. Yes, this food blogger should confess that even though a instruction necessitated recent ginger root, I substituted ground ginger as a result of I continuously had it in my storeroom (thinking it didn’t very matter). Well, let me simply tell you…take one style of this Pepper cut of meat Stir-Fry created with recent ginger root and you’ll become a believer like me!

This simple instruction starts with a trio of gorgeous bell peppers in red, yellow, and green, however be at liberty to use orange bell peppers or a mixture of simply 2 rather than 3 colours. The peppers ar stir deep-fried for a couple of minutes with onion, garlic, and also the recent ginger root. Get yourself prepared for a delicious aroma as you prepare this dish!

Pepper Steak Stir-Fry

Slice a one-pound lean beefsteak across the grain into skinny strips then permit it to marinade for quarter-hour before stir sauteing, or “flash frying”. I really like how briskly this instruction comes along and conjointly love that this cookery technique continuously leads to terribly tender meat.

Do you ever surprise however individuals discover things like ginger root? John and that I went hiking one or two of weeks past on the watercourse Bluff path in Norris Dam State Park once the wildflowers were fully bloom. I had my camera and was snapping away on the path. Aside from liliaceous plant, I had no plan what we tend to were seeing till a couple of real angiosperm enthusiasts started saying trout lilies, Dutchman’s breeches, and GINGER ROOT!

Pepper Steak Stir-Fry

  • 1/4 cup low-sodium soy sauce
  • 1/3 cup water
  • 1 tablespoon corn starch
  • 1/8 teaspoon coarsely-ground black pepper, (or more/less to taste)
  • 2 tablespoons rice wine vinegar

  • 1 lb sirloin steak, (cut diagonally across the grain into thin strips)
  • 2 tablespoons extra virgin olive oil
  • 2 green onions, (sliced and divided)
  • 2 tablespoons fresh ginger, (minced)
  • 2 garlic cloves, (minced)
  • 1/2 red bell pepper, (thinly sliced)
  • 1/2 yellow bell pepper, (thinly sliced)
  • 1/2 green bell pepper, (thinly sliced)

Marinade :
  1. In a small bowl, whisk together all the marinade ingredients. Pork over sliced sirloin in a large ziplock bag. Seal the bag and shake gently to coat all the meat. Refrigerate for at least 15 minutes.

Stir-Fry :
  1. Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat. Sauté the peppers and the white part of the green onions, ginger, and garlic for about 3 minutes. Remove to a plate.
  2. Add the remaining tablespoon of olive oil to the wok and add half of the marinated steak, reserving the marinade. Stir fry 2 to 3 minutes until browned; transfer to the plate. Repeat with the remaining steak; and again transfer to the plate.
  3. Pour the reserved marinade into the wok. Cook and stir until thickened, about 1 minute. Add the previously cooked ingredients and stir. Cook a couple of minutes until heated through. Add the green onion tops and give it one more stir.
  4. Serve immediately over rice or quinoa.

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