Hi folks! Hasn’t the weather lately been lovely? At least it has been here in the PNW. I’m going to blame the sunshine for keeping me from posting this last week. ‘Cause who wants to be inside when it’s sunny out?
This week’s dish has a somewhat long ingredient list, but is actually fairly simple, and is a great choice for when you’re craving Chinese takeout. It’s another family favorite, and was one of my top choices as a child. Even with the pepper in it. My own kids love it too.
Here’s what you’ll need:
- 1 lb. Thin cut beef (or breakfast steak cut thinly)
- 3 Green bell peppers, sliced
- 1-2 Onions, thinly sliced
- Vegetable oil for cooking (about 2 tablespoons)
Sauce A – Meat marinade
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- Pepper, to taste
- 1 tablespoon Cornstarch (flour works too)
- 1 tablespoon Soy sauce
- 2 tablespoons Mirin (a Japanese sweet rice wine; sherry is a good substitute, just add 1-2 tablespoons sugar to sweeten it)
- Sesame oil, to taste (I usually put about 1/2 to 1 teaspoon in)
- Ginger (fresh or powdered), to taste
- 1 clove Garlic (about 1/2 teaspoon)
- 1 tablespoon Vegetable oil
Sauce B – Broth
- 1 teaspoon Salt
- 1 tablespoon Cornstarch
- 3/4 cups beef broth
- 1 tablespoon Soy sauce
All right, now if that list of ingredients scared you, put those fears aside. Trust me, it’s not as scary as it sounds.
Step one is going to be assembling your sauces. Get a larger bowl for sauce mixture A, because you’ll be marinating your beef in it. The second mixture will fit in a smaller bowl (I use a cereal bowl). To minimize on utensils, start with all the dry ingredients first, then add in the wet. If you’re substituting sherry for the mirin, don’t forget the extra tablespoon or two of sugar when you’re doing this step.
Next, set mixture B (that’s the little bowl) aside and grab your beef and mixture A (the big bowl). Mix in the beef so that it’s thoroughly coated in the mixture, and let stand for 15 min.
While the meat is marinating, cut up your green bell pepper and the onion. Try and slice the onion as thinly as you can.
Heat 1 tablespoon vegetable oil in a wok on high (you can use a regular frying pan, but I’d advise sticking with a non-stick, no pun intended). Once the oil is hot, add in the peppers and onion, and fry for about 2 minutes.
When the vegetables have just started to soften, remove to serving bowl.
Wipe out the pan with a paper towel if needed. Add more oil to the pan, and once it’s heated, add the beef. Fry on high for about 3 minutes.
Before the meat is completely cooked (aka while it’s still a bit pink), add sauce mixture B and cook until it starts to thicken slightly (about 1 minute).
Add in the pre-cooked vegetables, and cook until heated through.
And you’re done!
I serve this with white rice and sometimes make some store-bought spring rolls in the oven.