Good morning, everyone! It’s that time of year when you’re either grinning ear to ear because the weather has cooled off enough that your peppers and other plants are producing like crazy (harvest time!), or you’re scrambling to get everything off the vine before the first frost arrives. Either way, you may find yourself with an abundance of peppers. If you don’t want to stuff them (with beef or with chicken), why not try them in a stir fry? You could use your garlic and onions, too.
STEAK AND PEPPER STIR FRY
- 1 – 1 1/2 pounds of beef steak (sirloin, flank, etc.), sliced into one-inch pieces
- 3 peppers, any color, sliced into one-inch chunks (I used one each yellow, orange, red)
- 1 large white onion, sliced into one-inch pieces
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup rice vinegar
- 2 Tablespoons Siracha sauce
- 1/4 teaspoon ground ginger
- Black pepper to taste
- 2 Tablespoons corn starch (preferably organic)
- Sunflower oil (or vegetable oil) – enough to cover pan for sauteeing
- Slice the steak into thin strips then cut into one-inch pieces. Slice and/or chop the veggies.
- In a large bowl, combine soy sauce, water, vinegar, Siracha sauce, ginger, and pepper. Mix well. Add all the corn starch and mix well. Put the meat into the bowl and be sure the mixture covers all the pieces. Let it marinate.
- Saute the onions and garlic in a large frying pan over high heat. Be sure to continue stirring so the onions and garlic do not brown; you just want to saute until the onions are soft and translucent. (Be sure there’s enough oil so the pan won’t be dry and the onions brown.) Remove the onions with a slotted spoon and set aside. Now the oil is seasoned.
- Remove the meat from the bowl with the slotted spoon, reserving the liquid for later, and put into the pan. (Leave the heat on high.) Keep stirring the meat as it cooks. Once the meat is fully cooked, remove it from the pan with a slotted spoon and set aside. (You may have a bit of “crust” on the bottom of the pan – from the corn starch in the sauce – but that’s good! It will add to the flavor.)
- Add the peppers to the pan and cook on high, stirring often, until they soften.
- Once the peppers are soft, return the onions and meat to the pan. Then pour the liquid/sauce into the pan. Keep the heat on high. Stir constantly until the sauce thickens, then remove from the heat. Serve over rice.
This was a spur of the moment idea of mine, and I experimented with the sauce, not knowing how it would come out. But the votes came in: 100% keeper. So, I had to share it with you. Let me know how your family likes it!