A delicious pepper steak recipe served with boiled white rice — easy and made from items I've already got in my cupboards. My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Ingredients
- beef top sirloin steak: 1 pound
- soy sauce: 0.25 cup
- white sugar: 2 Tbsp
- cornstarch: 2 Tbsp
- ground ginger: 0.5 tsp
- vegetable oil: 3 Tbsp (divided)
- red onion: 1 piece (cut into 1-inch squares)
- green bell pepper: 1 piece (cut into 1-inch squares)
- tomatoes: 2 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Slice steak into 1/2-inch thick slices across the grain.
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Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
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Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
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Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper. Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes. Stir everything together to mix and blend flavors, and serve.
