Friday, 13 March 2015

La Kitchenette Souris : Chinese Pepper Steak Stir-fry

I am not a huge fan of stir-frys, but I have to admit, this one was quite tasty! 
And quite healthy too.

There is minimal prep work involved, making it a fairly simple recipe to make, & while I made Buttery Chow Mein noodles with it, you could also make rice or even potatoes, if that is what you prefer.
But I was aiming for a more Chinese meal.

The other sides you see in the photo were a Garden Salad & Fresh Kiwi. 
Because the main course is more "zippy", I suggest keeping your sides plain. 

Chinese Pepper Steak Stir-fry

1 pound beef tip sirloin steak
1/4 cup soy sauce
2 Tablespoons white sugar
2 Tablespoons cornstarch
1/2 teaspoon ground ginger
3 Tablespoons vegetable oil, divided
1 red onion, cut into small squares
1 green bell pepper, cut into small squares
2 tomatoes, cut into small squares

Slice steak into 1/2 inch thick slices, across the grain.

Whisk together soy sauce, sugar, cornstarch, & ginger in a bowl until the sugar has dissolved & the mixture is smooth.
Place the steak slices in the marinade & stir until well coated.

Heat 1 Tablespoon vegetable oil in a wok or large skillet over medium-high heat & place 1/3 of the steak strips into the hot oil.
Cook & stir until the beef is well browned, about 3 minutes.
(I did mine longer because I wanted it well done!)
Then remove the beef from the skillet/wok & place in a bowl.
Repeat twice more, with the remaining beef & set the cooked beef aside.

Return all the cooked beef to hot skillet/wok & stir in onion.
Toss the beef & onion together until the onion begins to soften, about 3-5 minutes.
Then stir in green pepper. 
Cook & stir the mixture until the pepper has turned bright green & started to become tender, about 3-5 minutes.
Then add tomatoes.
Cook about 3-5 minutes, just until tomatoes have soften & heated a little, that way you don't have raw tomatoes, but you don't want them to lose their shape & color too much.

Serve immediately. 

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