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 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.

We love this meal.  It's quick and so yummy!  

Written by Sherron Watson

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