Thursday, January 22, 2015

Impressing Myself

I have always had a fear of cooking Asian. It starts with knowing darn well that I will never get my pan as hot as it needs to be to get that classic stir fry taste. That, coupled with the long list of "non-standard" ingredients that end up costing a small fortune, (especially if you don't use them often), has always minimized my desire to recreate the cuisine at home despite my love of it. Well, the other day I found myself staring at the most gorgeous steaks in the meat case that I simply had to buy. They were labeled Kansas City Sirloin Strip (or something like that). I have no idea what the hell that is but the marbling of this meat reminded me of USDA prime! Because they were so thin I didn't want to put them on the grill. Instead, since I also had 3 pounds of red bell peppers, I decided this meat was destined for pepper steak. Oh yeah! I did some research, tweaked a few recipes and truly impressed myself with what I put together. I will admit that because I had to work late, I didn't cook this exactly as written, which is the best way. I just kind of threw it all together and hoped for the best. I was hungry, it was late, and I was in no mood for fussing! So sue me.

Chinese Take Out Style Pepper Steak

2 lbs beef steak - whatever cut you have that isn't too lean, sliced thin and across the grain
1/2 Tbs sesame oil
2Tbs Vegetable oil
3 Bell peppers rough chopped
1 large sweet onion, rough chopped
4 cloves garlic, minced
1 Tbs fresh grated ginger
1/4 C Mirin

1/3 C soy sauce
2 Tbs rice wine vinegar
1/2 C beef broth
1 Tbs cornstarch
few shakes black pepper

Combine marinade ingredients and mix well. Add beef and set aside to soak for at least 15 minutes and up to 1 hour

While beef is marinading, prep veggies

Heat vegetable and sesame oils in wok or sloped pan until hot. Add beef and quickly stir fry to brown. The beef does not need to be cooked through. Once browned, remove beef from pan and set aside.

Deglaze pan with Mirin and let cook down.

Add peppers, onions, garlic and ginger to pan and saute. When about half way cooked return beef to pan and continue to cook until veggies and beef are done. If more sauce is desired, add marinade to pan and cook until thickened.

Serve with rice.

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