Pepper Red meat Steak

recipe image

  • Serves
    2 or 4 as an appetizer
Author Notes

I saw flank steak and straight away thought grill. It is summer and or now not it’s my slide-to. But I’m feeling nostalgic. This recipe is a general plod-fry my dad ragged to accomplish at our family-flee restaurant. His holy trinity? Ginger, garlic, soy. That modified into as soon as the frightful for the majority of his dishes. The usage of corn starch is two-fold–tenderize the meat and thicken the sauce.

In my guide, or now not it’s a vintage dish. It ragged to be my favourite meal 30 years ago. For this recipe, I ragged gradual summer greens. You would possibly perchance perchance well well perchance perchance furthermore recount chili peppers or inexperienced peppers; scallions or onions; canned or contemporary tomatoes. —edamame2003


  • 1 pound

    flank steak

  • 2

    firm medium sized tomatoes (or 2 cups canned)

  • 1

    medium bell pepper (or pint of padron, shishito or candy heat peppers)

  • 4


  • 1 tablespoon

    minced ginger

  • 1 tablespoon

    minced garlic

  • 1/4 cup

    Tamari or Soy

  • 2 tablespoons

    Shao Xing Cooking Wine

  • 1 tablespoon

    sesame oil

  • 1 tablespoon

    agave (or sugar)

  • 1/4 teaspoon

    ground dark pepper

  • 1 1/2 tablespoons

    corn starch

  • 3 tablespoons

    grape seed or canola oil

  1. Reduce the steak into strips 2″ long and 1/2″ extensive. Dice the tomato and bell pepper into about 1 slump objects. Reduce the inexperienced onion.
  2. Mix the minced garlic and ginger with soy, cooking wine, agave, sesame oil, pepper. Mix in corn starch except tender.
  3. Divide the sauce into two bowls. In one bowl, marinade the red meat. Reserve the 2d bowl.
  4. Warmth a wok or pan over medium heat for approximately 1-2 minutes.
  5. Add oil to the pan and allow to heat for a minute.
  6. Saute the steak except all sides are brown and the sauce begins to thicken. This takes handiest about 3-5 minutes.
  7. Add tomatoes and peppers.
  8. Let the tomatoes soften for approximately a minute and add the reserved sauce and allow to thicken.
  9. Mosey within the inexperienced onions.
  10. Reduction over a bowl of hot rice.

I work within the leisure enterprise, and in my free time, I in actuality obtain pleasure from rising my very non-public greens, trolling my native farmers markets and attempting to re-accomplish yummy dishes I eat at my favourite restaurants. My son is a large impact on how and what I cook. He’s my guinea pig and guarantees to strive the leisure I accomplish as soon as. Fortunately the recipes on food52 are bountiful and scrumptious.

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