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.