quick and easy pepper steak.. 30 minutes or less..

 

one of my favorite quick weeknight dishes is tomato beef stir fry.. we just love it.. i decided to change it up a bit the other night..i bought some gochujang from amazon and when it arrived i decided to throw this dish together.. i always keep peppers and onions on hand in the fridge.. they are staples that i usually buy every week or get them in my bountiful basket.. we love peppers.. red, green, orange, yellow, spicy or mild.. you name it we like them.. this is a quick, under 30 minute meal that is satisfying and delicious..

 

{please excuse the photos i honestly had not planned on making it and therefore had not planned on taking any photos}

 

 

pepper steak

prep time: 15 minutes
cooking time: 15-20 minutes
serves: 6

ingredients:

2 lbs. flank steak, sliced very thin against the grain
1/2 cup low sodium soy sauce
2 tblsp. cooking sherry
1 tblsp. agave
2 tblsp. cornstarch
1 small knob of fresh ginger, minced
2 garlic cloves, minced
1 tsp. gochujang {or a red chili paste like sambal oelek.. if you can't find either use red chili oil, i bought gochujang on amazon} add more if your feeling adventurous it's got a zing to it..
canola oil
1 onion, diced
1-2 greed pepper, diced {depending on size}
salt and pepper

directions:

in a large mixing bowl combine soy sauce, sherry, agave, cornstarch, ginger, garlic, salt and pepper and gochujang/chili paste.. whisk together.. add sliced beef and toss to coat.. set aside..  in a large wok or iron skillet heat canola oil, about a tblsp. add onions and cook for about a minute.. add peppers.. cook for another minute or 2 remove to a plate.. make sure your wok/skillet is pretty hot and add your meat{without marinade but reserve it, your going to use it} in batches, cook for about 30 seconds then stir around and cook another 30 seconds, remove the first batch to a plate continue until all the meat is cooked.. reduce heat to low add all the meat and any juices that accumulated on the plate.. add the onions and peppers and any juices that have accumulated on the plate.. bring back up the heat to medium high and add reserved marinade.. cook for about 2-3 minutes and then reduce heat to low/simmer and cook another few minutes.. remove from heat and serve immediately.. i served it over steamed white rice.. but would have been so good with sweet and spicy noodles or these spicy thai rice noodles!

enjoy and get cook'n!!