Wednesday, April 20, 2011

Beef & Peppers

We made this stir fry into Asian-style burritos :) YUMMY!  I didn't have any rice noddles, which is what the original recipe called for so I just rolled this yummy beef/pepper/onion combo. up in flour tortillas and they were delicious.  I found this recipe on The Poineer Woman and like all the other things I've tried this was amazing.  I love her recipes not just because they are tasty but because they are all pretty easy to make.  During the week I just don't always feel like slaving over the stove making some big elaborate meal when it's just to feed two people!  Two people that although come home from working claiming to be starving, usually can't eat a whole serving of any meal because we are too tired and worn out :) I guess that's good on our waist line (unfortunately I make up for this by snacking at work).

If you haven't cooked with flank steak before, this is a good recipe to start!  It's pretty cheap and easy to work with and so so good!  This is a pretty fast meal that packs a lot of flavor which is something I desire after a long day at work. 

Beef & Peppers
Printable Recipe 
Adapted to feed two from: The Pioneer Woman


  • 1 pound Flank Steak, Sliced Very Thin Against The Grain
  • 1/2 cups Low Sodium Soy Sauce
  • 3 Tablespoons Sherry
  • 2 Tablespoons Packed Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger (or make paste with grater)
  • 1 cloves Garlic, Minced
  • 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
  • 2 Tablespoons Canola Oil
  • 1/2 Medium Yellow Onion Sliced
  • 1 whole Red Bell Peppers, Cored And Sliced Into Rings
  • 1 Diced Fresh Jalapeno
  • Red Pepper Flakes, For Sprinkling
  • Rice Noodles (cooked by package directions) - optional

Preparation Instructions

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell pepper & jalapeno. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

Toss with rice noddles if desired  & ENJOY!

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