Tuesday, 20 May 2014

Quick and Simple Pepper Steak

Pepper Steak


1/2 Pound Steak, Flank or Blade is good
1/3 Cup Soy Sauce
1 Cup water
3 Stalks Celery
1-2 Bell Peppers
1 Onion
1-2 Cloves Garlic
Black Pepper
Cooking Oil, your choice friends!

Cooked Rice for four people, I prefer a long grain white


Freeze the steak for about 10 minutes to make it easy to slice. Slice into finger width slices, or bite sized cubes.

Heat the cooking oil in a large skillet or wok, preferably something with reasonably high sides.

Finely mince the onion and garlic. Once the oil is hot add the minced onion and garlic to the pan, season with pepper and stir fry for about 10 minutes, till soft and fragrant and possibly just slightly golden. Don't over cook the onions at this point!

While the onions and garlic mellow together in the pan, chop the celery and bell peppers into desired cuts, I usually finely slice the celery and chop the bell peppers.

Once the onions and garlic are softened, add the diced steak, and remaining chopped vegetables. Add the water and soy sauce, stir well to mix evenly. Reduce heat to a medium low setting and allow the skillet to simmer, uncovered (with a splatter guard if you happen to have one. . . ) for about 25-30 minutes or until steak is cooked through and tender. Stir it occasionally to keep things cooking evenly.

Serve over rice, with garlic toast if you want to be like my family!



A simpler recipe for peppered steak stir fry like I had when I was a kid. This one is pretty much identical to the one my father made. This was seriously his only recipe that everyone would eat. It's also fool proof simple. Plus any kids I've fed this too have loved it. Just remember to not add any extra salt! The soy sauce in the recipe is more than enough salt!

Other Places:

Something fancy:

Lemon Salmon

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