Andrew went out to dinner with his class tonight, so that meant I was on my own for dinner.
I’m always finding new recipes on Pinterest, and this is one I’ve been wanting to try for a few weeks now. And might I say, it’s definitely one I’ll be making again.
- 1/4 c. soy sauce
- 1/3 c. water
- 2 Tbs. rice wine vinegar (we didn’t have rice wine, so I used distilled white vinegar)
- 1 Tbs. corn starch
- 1/8 tsp black pepper
- 1 lb. thinly sliced steak, cut diagonally across the grain
- 2 Tbs. olive oil
- 12 mini sweet peppers or 2 regular peppers, thinly sliced
- 2 scallions, sliced diagonally in 1″ pieces
- 2 Tbs. minced fresh ginger
- 4 garlic cloves, minced
Add marinade ingredients to a large bowl or Ziploc bag and stir (or shake). Add sliced steak and toss. Cover/seal and refrigerate for at least 15 minutes.
Heat 1 Tbs. oil in a large skillet over medium-high heat. Add peppers and the whites of the scallions, ginger, garlic and saute for 3 minutes, stirring occasionally. Transfer to a plate.
Add the remaining 1 Tbs. oil to the pan. Remove half of the steak from the marinade with a slotted spoon and saute about 2-3 minutes, until brown. Transfer the steak to the plate with the veggies. Saute the remaining steak, and transfer to the plate.
Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and the green parts of the scallions to the skillet, stir to combine. Cook for an additional minute, and remove from heat.
I made some Minute Rice to go with my steak, but you could serve it with lo mein. Or make fried rice.
Recipe adapted from Gimme Some Oven.