Friday, September 2, 2011

Skirt Steak and Bell Peppers

Recipe: Beef and Bell Peppers

1 lb of the skirt or flank steak, cut very thin
2 large bell peppers washed and cut into strips
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 a 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 oftentimes 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 a 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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