During this hiatus I didn't stop cooking nor did I stop eating and living in a healthy way hasn't stopped.
Last night I made a favorite of mine that hits all the right Asian style cooking notes to make it a hit with a few around here. I love Asian for a lot of reasons, mostly because of all the stir fried crispy-ish veggies that go into it. I've made variations of this one dish over the years. Satisfies the urge for Asian as well as being nutritious.
It is really important for the flavor that you include the sesame oil. It imparts a lot of flavor to your stir fry and is one of the usual secret ingredients that make Asian taste so good. Its worth the splurge.
Asian Pepper Steak
- 1 lb thin sliced sirloin or top round
- 1/4 c + 2T low sodium soy sauce
- 1 red bell pepper
- 1 yellow bell pepper
- 1 T minced garlic
- 1 T minced fresh ginger
- 1 onion
- 2 T vegetable oil - divided
- 2 T sesame oil - divided
- 1 cup water
- 1 t better than beef bullion (or a cube if you can't find this stuff)
- 2 T corn starch.
- Crispy Chow Mein Noodles (optional)
A couple of hours prior to making cut your beef into bite sized pieces, add to bowl. Add in 2T soy sauce, garlic and ginger. Marinate in fridge at least 2 hours.
Coarse chop onion and peppers. In large skillet over medium high heat add 1T each of vegetable and sesame oil. Heat until shimmering, add veggies. Stir fry until tender crisp, 4-5 minutes. Remove veggies from pan and put aside.
Add 1T each of the vegetable oil and sesame oil. Heat until shimmering and add beef mixture. Stir fry 5-6 minutes until browned and done. Add 1/3 cup soy sauce and reduce heat to simmer. Dissolve bullion and corn starch in the water. Add vegies back into the pan with the meat. Add the corn starch mixture and bring to boil. When thickened and clear remove from heat. Serve over rice with crispy chow mein noodles as garnish.