Beef & Pepper Stir-Fry

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

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
   
2. 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.
   
3. 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.
   
   
   
   
4. Into the hot skillet, add the remaining tablespoon of oil.
5. 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.
   
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. 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.
   
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
   
9. 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

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
2. 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.
3. 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.
4. Into the hot skillet, add the remaining tablespoon of oil.
5. 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.
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. 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.
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
9. Serve with wedges/slices of the remaining lime.