Monday, May 9, 2011

Perfect Pepper Steak- Monday Night Meals

 Jen DePalma here wishing you all a marvelous Monday. As you know Monday's are not for me! To make the transition from weekend to work week less painful , I cook extra special meals on Monday's. The added bonus is with the leftovers I'm guarenteed to have lunch on Tuesday's. Tonight I'm sharing with you my favorite recipe for Pepper Steak, beautifully sliced flank steak sauteed with ginger, garlic and tons of fresh veggies basking in a gravy that's to die for. Serve over a bowl of fluffy white rice and dinner is done! 

To prevent overcooking the beef I cook the veggies separately and my trick for the glaze like gravy is dusting the meat with a touch of sugar and cornstarch before searing. No wonder my peppersteak is always a crowd pleaser and perfect for entertaining. Yes, there are quite a few steps but my easy to follow directions will make it a breeze. Try it and tell me what you think!
Jen DePalma's Perfect Pepper Steak
2-3 lb flank steak, sliced on the bias (angle)
1/4 of grill seasoning + 2 tsp of sugar + 2 tsp of cornstarch
4 tbsp of olive oil
2 tbsp each of grated garlic & ginger
1 pepper sliced
1 small onion sliced
2 cups of stir fry vegetable (if using frozen be sure to defrost)
1/2 cup of edamame
1 1/2 cups of vegetable stock
1/2 cup of soy sauce
3 tbsp of cornstarch
In a large saute pan heat 2 tsp of  oil
Lightly saute pepper & onions 3-5 minutes, remove from pan & set aside
Generously dust meat w/ seasoning, sugar and cornstarch- heat 2 tbsp of oil in pan

Add ginger & garlic to hot oil , fry 1 minute then add in beef- sear 1-2 minutes per side remove from pan & set aside
Mix cornstarch with cold vegetable stock & soy sauce, add to saute pan and bring to boil- cook 3-4 minutes or until thick
Add peppers & onions back to pan along with defrosted frozen vegetables, cook 2 minutes
Add in beef and serve!
Step 1, peppers & onions resting

Step 2, steak searing, see the flecks of ginger & garlic goodness!

Step 3, the sauce bubbling away


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