week 3: asian beef with peppers

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I’ve been a little bit behind in getting this month’s recipes posted, so this is coming a little bit late. It’s been a very exciting two weeks and the blog has not really been top of the priority list, but hopefully this recipe will make up for it, because it is delicious! I’ve tried stir-fry recipes in the past, but this is by far the best. I highly recommend it! Another classic from the trusty from Pioneer Woman. Since you are make it at home, you can control the amount of oil and veggies, which makes it much healthier (and much more delicious) than the Chinese take-out version. I served mine with rice noodles, but you could mix it up by swapping the rice noodles for white or brown rice.

{ asian beef with peppers }

  • 1 ½ pound flank steak, sliced very thin against the grain
  • ½ cup low sodium soy sauce
  • 3 tablespoons sherry
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon red chile paste
  • 2 tablespoons canola oil
  • 1 whole medium onion, sliced
  • 2 whole red bell peppers, cored and sliced
  • 1 package, rice noodles
  • red pepper flakes, for garnish
  • cilantro leaves, for garnish

For the full recipe

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste. Place sliced beef in the mixture and toss to coat. Set aside.

Put on pot of water to boil for rice noodles. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a few minutes, being careful not to let them get too soft. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce the meat marinated in and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

Turn off pot of boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8- 10 minutes or (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin. Top with cilantro leaves and red pepper flakes. Serve immediately and enjoy!

*NOTE: This recipe was wonderful!!  It’s being added to the regular rotation of recipes, without a doubt. If there was anything I would change, I would try adding broccoli, snow peas, bean sprouts or some other type of veggie. Next time around mine will definitely include broccoli.


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