A friend gave me this recipe for Pepper Steak this summer. It is so yummy! And not terribly difficult to make either. So, let's get started.
Start by thinly slicing 1 onion and 2 green peppers.
Cut beef into 1 inch strips. I used round steak, but it would also be good with sirloin. The recipe calls for 1-1/2 pounds of steak, but I cut it down to just under a pound for our family.
Melt 4 tablespoons of butter in large skillet and add 1 teaspoon of minced garlic. If you are using fresh garlic, mince 1 clove.
Once the butter is melted, add your steak.
Cook meat until it is almost done.
Set aside.
Reserve juices in pan.
Add your peppers and onions.
Saute until peppers are tender crisp and onions are just starting to get translucent.
Add beef back to the pan.
Put 1 cube of beef bouillon in with beef mixture. I prefer to use granules. They are easier than the cubes. If you decide to go this route, sprinkle & stir in 1 teaspoon of granules. Let it simmer for 10-15 minutes.
In a small bowl, mix 1 tablespoon corn startch, 2 Tablespoons soy sauce, 1 teaspoon sugar and 1/2 cup water. I have a handy-dandy salad dressing shaker that works really well for mixing this up. If you have one, use it. If you don't, a bowl and spoon work just fine.
Pour the soy sauce mixture over the beef mixture.
Stir it until thickened. At this point you could serve the pepper steak over hot rice. But since I'm not a fan of rice, I like to turn it into a Philly Steak Sandwich. If you like that as well, proceed as follows.
Toast some hoagie buns, or subs, or deli rolls, or whatever you call them, under your broiler.
Top the toasted buns with pepper steak and cheese. You can use whatever cheese floats your boat. I prefer Swiss, but I've also used provolone and mozzarella. Last night I happened to use mozzarella since I was out of Swiss and my car was broken and I couldn't get to the store. But that's a story for another time. (or probably not since it's really not all that interesting.) Anyway, put the sandwiches under the broiler for 4-6 minutes, or until the cheese is melted and slightly bubbly.
This is the finished result. It is so delicious. My mouth is watering just looking at this picture.
Start by thinly slicing 1 onion and 2 green peppers.
Cut beef into 1 inch strips. I used round steak, but it would also be good with sirloin. The recipe calls for 1-1/2 pounds of steak, but I cut it down to just under a pound for our family.
Melt 4 tablespoons of butter in large skillet and add 1 teaspoon of minced garlic. If you are using fresh garlic, mince 1 clove.
Once the butter is melted, add your steak.
Cook meat until it is almost done.
Set aside.
Reserve juices in pan.
Add your peppers and onions.
Saute until peppers are tender crisp and onions are just starting to get translucent.
Add beef back to the pan.
Pour the soy sauce mixture over the beef mixture.
Stir it until thickened. At this point you could serve the pepper steak over hot rice. But since I'm not a fan of rice, I like to turn it into a Philly Steak Sandwich. If you like that as well, proceed as follows.
Toast some hoagie buns, or subs, or deli rolls, or whatever you call them, under your broiler.
Top the toasted buns with pepper steak and cheese. You can use whatever cheese floats your boat. I prefer Swiss, but I've also used provolone and mozzarella. Last night I happened to use mozzarella since I was out of Swiss and my car was broken and I couldn't get to the store. But that's a story for another time. (or probably not since it's really not all that interesting.) Anyway, put the sandwiches under the broiler for 4-6 minutes, or until the cheese is melted and slightly bubbly.
This is the finished result. It is so delicious. My mouth is watering just looking at this picture.
2 comments:
yummmmmmmmy
Sounds so good. My Husband would love me ever so much more if I made that. He loves philly's. We will definatly give it a go sometime---thanks
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