Post by Loupy on Mar 23, 2014 12:28:31 GMT -7
Asian Pepper Steak
From: www.bettycrocker.com/recipes/
Bloggers Adam and Joanne Gallagher from Inspired Taste make pepper steak, a favorite take-out options with beef, bell peppers and onion.
Prep Time 15 min
Total Time 15 min
Servings 4
Ingredients
1 lb beef top sirloin (about 1/2-inch thick), trimmed
1 tablespoon Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 bell peppers, seeded, sliced
1 onion, sliced
2 cloves garlic, finely chopped
1 tablespoon packed brown sugar
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
12 cherry tomatoes, halved
1 1/2 cups hot cooked rice
1 green onion, thinly sliced
Pinch of red pepper flakes (Optional)
Directions
Slice beef into thin 2-inch-long strips; place in medium bowl.
Add flour, salt and pepper; toss until beef is coated with flour.
Heat wok or 12-inch skillet over medium-high heat.
Add 1 tablespoon of the vegetable oil.
Add beef; cook and stir 3 to 4 minutes or until browned.
Remove beef from wok.
Add remaining tablespoon vegetable oil, the bell peppers and onion;
cook and stir 2 to 3 minutes or until vegetables begin to sweat.
Return beef to wok; add garlic and red pepper flakes if using.
Cook 2 to 3 minutes, stirring occasionally.
In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
Add sauce and cherry tomatoes to beef and vegetables; stir.
Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
Divide rice and pepper steak among 4 bowls.
Top with green onion.
From: www.bettycrocker.com/recipes/
Bloggers Adam and Joanne Gallagher from Inspired Taste make pepper steak, a favorite take-out options with beef, bell peppers and onion.
Prep Time 15 min
Total Time 15 min
Servings 4
Ingredients
1 lb beef top sirloin (about 1/2-inch thick), trimmed
1 tablespoon Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 bell peppers, seeded, sliced
1 onion, sliced
2 cloves garlic, finely chopped
1 tablespoon packed brown sugar
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
12 cherry tomatoes, halved
1 1/2 cups hot cooked rice
1 green onion, thinly sliced
Pinch of red pepper flakes (Optional)
Directions
Slice beef into thin 2-inch-long strips; place in medium bowl.
Add flour, salt and pepper; toss until beef is coated with flour.
Heat wok or 12-inch skillet over medium-high heat.
Add 1 tablespoon of the vegetable oil.
Add beef; cook and stir 3 to 4 minutes or until browned.
Remove beef from wok.
Add remaining tablespoon vegetable oil, the bell peppers and onion;
cook and stir 2 to 3 minutes or until vegetables begin to sweat.
Return beef to wok; add garlic and red pepper flakes if using.
Cook 2 to 3 minutes, stirring occasionally.
In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
Add sauce and cherry tomatoes to beef and vegetables; stir.
Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
Divide rice and pepper steak among 4 bowls.
Top with green onion.
