Pepper Steak

Pepper Steak

Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.

We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like  to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.

Tried making this awesome dish? Let us know how it went in the comments below!

 

YIELDS:

4 SERVINGS

PREP TIME:

0 HOURS 15 MINS

TOTAL TIME:

0 HOURS 30 MINS

INGREDIENTS:

 
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger

Cooked white rice, for serving

DIRECTIONS:

 

1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

2. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more. 

3. Serve with rice.


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Shrimp Shiu Mai

Shrimp Shiu Mai

Last month I was  craving dim sum or steamed dumplings and going out to my favorite Chinese restaurant that still had dim sum carts was out of the question.  The virus thing you know.

So after searching for frozen dumplings that would hit the spot I decided that I had to DIY my own.  It’s tedious, frozen ones are so much easier.  But I wanted shrimp dumplings, not chicken and shrimp or pork and shrimp, just shrimp.  So armed with my bamboo steamer and wanton wrappers I set off to make shrimp shiu mai. And they were delicious!

You can find all the ingredients at any Asian market, they’re pretty basic.

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Shrimp Shiu Mai

Ingredients:

1 Tsp. Fresh Ginger, finely grated

1 Tsp Garlic, minced

1/2 Lb. Raw shrimp, peeled and deveined

1/4 Cup Water Chestnuts (canned)

1 Egg white

1 Tsp. Soy Sauce

1/2 Tsp. Sesame Oil

1/2 Tsp. Rice Wine Vinegar

20 pcs. Wanton or dumpling wrappers

Directions:

Put garlic, ginger, and shrimp in a food processor.

Pulse until shrimp is broken up.

Add water chestnuts and pulse to chop.

Add egg white, soy sauce, sesame oil, and vinegar.  Pulse to fully combine.

Place 1 Tbs. shrimp filling on to the center of each wrapper.

With damp fingertips (dampen with water) moisten the edge of wrapper.

Pinch wrapper together into small folds.

Work around the filling so in the end the filling is still visible.

Line bamboo steamer with  parchment paper and place dumplings inside.  Allow some space between dumplings so they don’t stick together.

Steam over boiling water for about 7-8 minutes or until  filling is cooked.

Serve with preferred dipping sauce like soy sauce or seasoned rice vinegar.

 


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