Wednesday, March 7, 2012

The Anti-Chicken Fingers Movement ~ Pepper Steak & Rice

This meal is wonderful, it's a nice change to a plain old meat and potatoes or any simple American-food routine. The kids aren't super fond of the green peppers, but I make them eat at least one every time.

  • 1 lb skirt steak, round steak, or sirloin sliced thinly
  • 1 green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 cup cornstarch
  • 3- TBL Olive Oil
  • 1/4 cup soy sauce
  • 1 can beef broth
  • salt and pepper to taste
  • Whole Grain Rice or potatoes (mashed) to serve the meal over
  • Lightly coat steak with cornstarch. Shake off any excess. Saute in medium high pan with about 3 Tbsp of oil, till brown. Remove from pan and place aside.
Using the same pan, add about 3 Tbs of olive oil and saute the green pepper and onion. Add salt and pepper to taste. Saute to desired doneness.
Return meat to the pan and turn heat to high. Add soy sauce and 1/2 or 1 can of beef broth. Turn heat down and taste. You may have to adjust the salt content due to the soy sauce and broth. Add salt and pepper to taste.
Make a corn starch slurry in a separate dish, by adding about 2 Tbsp of cornstarch with 3/4 cup of very cold water. It should be a thick, but liquid, consistency. Add the slurry to the pan to thicken the sauce. Add slowly, as you don’t want it too thick!
Serve over mashed potatoes, or rice (I served w/white rice as I had some leftover from a previous recipe, but have also made w/brown - which I prefer)
~Happy Eating Friends! ~ Trina