|We love this meal. It's quick and so yummy!|
Friday, September 2, 2011
Skirt Steak and Bell Peppers
Recipe: Beef and Bell Peppers
1 lb of skirt or flank steak, cut very thin
2 large bell peppers washed and cut into stips
2 tsp sugar
2 T red wine
2 T corn starch or arrowroot starch
4 T soy sauce (make sure it's gluten free if this is an issue for you)
salt and pepper to taste
2 T cooking oil. ( I find that I need to add a little bit of oil each time..you may need more than this)
If you can find a butcher that will cut your meat thin for you, this is the way to go. It will save you time. I cannot always find this, so I cut my own. I take my skirt steak of flank steak and cut it about an 1/8th of an inch thick across the grain. I will also find the meat at Asian markets already sliced and ready to go. It's often times the meat used for Sukiyaki or Korean BBQ.
1. Mix sugar, wine , corn starch, soy sauce and seasonings. Marinade meat for 15 minutes.
2. Heat 1 T oil in heavy skillet, brown meat quickly (1 min each side)
3. Mix peppers with other 1 T oil and dash of salt add to meat; stir well and heat through but do not wilt peppers.
4. Serve piping hot over rice.
Written by Sherron Watson