Pepper Steak Stir Fry
I found a package of beef shaved steak from our local store. It’s a time saver, they’re already sliced very thin and ideal for stir frying. You can certainly buy tender cut beef like sirloin, NY steak, or rib eye instead of shaved and just slice them thinly so they cook fast. Stir frying is cooking with high heat and quickly sautéing the meat and veggies. Make sure you watch the video to see the technique on how I plate my Pepper Steak with steamed rice.
Ingredients for the Pepper Steak
14 oz shaved steak, or 8 oz. tender cut beef sliced thinly
1 red bell pepper, deseed and cut into bite sized pieces
3 stalks green onions, sliced into strips
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 onion, sliced
4 tablespoons olive oil, divided
Recipe for the sauce
Ingredients
1/4 cup soy sauce
1 tablespoon sherry wine vinegar
1 tablespoon honey
1 tablespoon light brown sugar
1 tablespoon cornstarch, dissolved in cold water
1 teaspoon Harrisa chili paste, or any chili paste
Instructions for the sauce
In a bowl, combine all sauce ingredients. Use a whisk, whisk throughly until everything is well combined. Stir them again before adding to your Pepper Steak, make sure the cornstarch is completely dissolved.
Instruction for the Pepper Steak
-1. Heat a pan with 2 tablespoons oil. Cook the beef until there are no more pink color. Remove the cooked beef from the pan and set aside. Drain the liquid and wipe the pan so you can re-use it. But if you feel like you need to use a clean pan – by all means please do so.
-2. Add the rest of the oil to a hot pan. Sauté the aromatics (garlic, ginger, and onion) until tender or translucent.
-3. Add the bell pepper, cook until tender but do not over cook – you still want the crunch. Add the cooked beef and green onions to the pan, stir until well combined.
-4. Add the sauce – but whisk them well before adding to the pan. Stir and simmer until thickened. Served with steamed rice.
Watch the video
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