This is one of our latest endeavors and it was quite tasty served over Thai brown rice noodles . . .
Beef & Pepper Stir-Fry
½ cup low-sodium soy sauce (regular soy is WAY too salty for
this recipe)
3 tablespoons sherry
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon sesame seed oil (or use vegetable oil)
2 cloves garlic, minced
1 lime, halved
1 lb. top round steak, sliced very thin against the grain
(partially frozen steak is much easier to cut into thin slices)
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 large red, yellow or orange bell pepper, cored and sliced into strips (or use a combination of pepper to equal 1 large)
¼ to ½ cup chicken broth
1 tablespoon cornstarch
1 package pad Thai brown rice noodles or linguine—cooked according
to package directions
- In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
- Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
- Heat 1 tablespoon of the oil in a large skillet over
medium-high to high heat. When it is very hot, throw in the onions and cook for
a minute; add the bell peppers.
Cook for two or three more minutes. Remove the vegetables to a plate.
- Into the hot skillet, add the remaining tablespoon of oil.
- Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
- Add the onions and peppers back into the skillet. Reduce the heat to low.
- Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
- Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
- Serve with wedges/slices of the remaining lime.
Recipe without photos . . .
Beef & Pepper Stir-Fry
½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)
3 tablespoons sherry
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon sesame seed oil (or use vegetable oil)
2 cloves garlic, minced
1 lime, halved
1 lb. top round steak, sliced very thin against the grain
(partially frozen steak is much easier to cut into thin slices)
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 large red, yellow or orange bell pepper, cored and sliced into strips (or use a combination of pepper to equal 1 large)
¼ to ½ cup chicken broth
1 tablespoon cornstarch
1 package pad Thai brown rice noodles or linguine—cooked according to package directions
- In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
- Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
- Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
- Into the hot skillet, add the remaining tablespoon of oil.
- Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
- Add the onions and peppers back into the skillet. Reduce the heat to low.
- Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
- Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
- Serve with wedges/slices of the remaining lime.
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