![]() ![]() You will find if you heat it up on the stovetop it can burn the sauce. Reheat – To reheat you can warm it up in the microwave. You will find it stores for 2-3 days in the fridge. Refrigerate – Any leftovers you have you can store in the fridge in an airtight container. Stir Fries are great for using up produce. This will give your dish even more flavor. Toss in other fresh vegetables like zucchini, broccoli, etc.You can add a little sugar to sweeten up the pepper steak if you want.Cooking steak in a single layer helps to create a nice sear on the steak.Look for tender steaks to slice for a tender cut of meat. Skirt steak, rib eye, round steak, flank, or any other cut of beef works.Feel free to use low sodium soy sauce instead of regular to lower sodium. ![]() This will help the muscle fibers to break down and not be as chewy. Top with sesame seeds, red pepper flakes, or even green onions slivers.Jasmine has a stronger flavor so just take note in that. Then, saute meat in oil just until no pink is showing. Saute pepper strips in oil until crisp tender about 3-4 minutes. Preheat a stir fry or large pan over medium high heat. When ready to cook, drain meat but reserve the marinade. Swap out the white rice for brown rice or even a Jasmine rice. Marinate meat over night or at least two hours.For a lower carb, serve with cauliflower rice.Here are a few changes you can make to this Chinese pepper steak recipe you can alter to fit your preference. This is a quick walk through on this Chinese American dish. Food database and calorie counter Pepper Steak Nutrition Facts Serving Size 1 cup Amount Per Serving Calories 317 Daily Values Total Fat 20.48g 26 Saturated Fat 3.871g 19 Trans Fat - Polyunsaturated Fat 7.426g Monounsaturated Fat 7.393g Cholesterol 69mg 23 Sodium 556mg 24 Total Carbohydrate 4. How to Makeįull directions on how to make this pepper steak stir-fry are in the printable recipe card at the bottom of the post. Oil – You will want a little bit of oil to heat up and sear the steak till golden brown. You are welcome to use low-sodium soy sauce if you are watching your sodium intake. Soy Sauce and Water – The other ingredients for the sauce. This is what creates that thick savory sauce. Now, I used powder ginger but you could grate and use fresh ginger for a stronger ginger flavor.Ĭornstarch – You will mix the cornstarch with wet ingredients, which makes a slurry. I find that red peppers are sweet peppers where bell peppers are more savory. Feel free to do a mix of peppers if you would like. Pepper – Red bell pepper or green bell peppers work. Let the flank steak rest in the spices for 20-30 minutes or longer for tender and flavorful meat. Onion – White or a yellow onion work best for this recipe. Higher quality beef will provide a more tender steak result. Steak – I used a flank steak that was thinly sliced. ![]()
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