Gingered Pepper Steak Recipes

GINGER STEAK

Steps:

• Preheat the oven's broiler.
• In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth. Place the steaks on a broiling pan, and pour 1/4 of the mixture over each one. Massage into the meat.
• Broil the steaks for 5 minutes, then turn over and cook to your desired degree of doneness.

GINGER PEPPER STEAK STIR FRY

Steps:

• In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours. , In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm. , Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.

GINGERED PEPPER STEAK

Steps:

• Mix first five ingredients until smooth. Add beef; toss to coat., In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice.

PEPPER STEAK RECIPE

Steps:

• Slice the beef into thin 2 inch slices. Try to slice the beef after placing it in the freezer for about 1 hour.
• Place the sliced beef into a bowl then add 1/2 cup soy sauce, 2 minced garlic cloves, 1 tbsp brown sugar, and 1/2 tsp fresh ginger over the beef. This will be the marinade. Give it a quick stir to ensure that the beef is fully submerged in the marinade. Cover and let it sit for at least 2 hours in the refrigerator.
• In a separate bowl combine 1/3 cup soy sauce, 1 cup beef broth, and 2 tbsp brown sugar, 2 pressed garlic cloves, and 1/2 tsp grated ginger.
• Dissolve 2 tbsp beef broth with 2 tbsp cornstarch and whisk it into the rest of the sauce ingredients.
• Heat about 2 Tbsp avocado or canola oil in a large 14-inch wok to high heat and cook the marinated beef in two separate batches. Cooking in separate batches will help prevent the meat from overcrowding and improperly cooking. Add a tablespoon of oil in between each batch.
• Once the beef is fully cooked, remove from the wok and set aside.
• In the same wok, stir fry the chopped onion and garlic for about 1-2 minutes on medium-high heat.
• Then stir fry the chopped bell peppers. Don't overcook the vegetables. You want them to stay slightly crisp.
• Add the beef back into the wok and pour the sauce over. Cook over medium-high heat for 3-5 minutes or until the sauce thickens. Serve over hot rice.