I found this recipe on mrfood.com. After reading it carefully, I made a few adjustments to “claim” it as my own. For one thing, the original recipe called for a tablespoon of corn starch. Maybe it’s just me, but I don’t particularly care for the strange after-taste of corn starch. I admire the way corn starch “puffs up” when used to coat meats that are then flash-fried. Thus far I haven’t found a suitable substitute that will give the same results. But as a thickening agent, in my opinion there are better alternatives. Arrowroot is a possibility, although it’s rather expensive if used in large quantities. Wondra Flour is awesome – not terribly expensive, and it dissolves smoothly in liquid without much effort. Another plus is that there is no strange after-taste.
Another change I made was in the use of onions. The original recipe called for “scallions” (I have yet to find a difference between scallions and green onions). I decided to use shallots instead, thinly sliced. Then I added just the green tops of some green onions at the end for added color.
The final change between my recipe and the original is the use of garlic. Honestly, I was tired. It had been a very long day, and I simply didn’t feel like peeling and chopping fresh garlic. So I used about a tablespoon of roasted chopped garlic that comes in a jar. The roasted variety of the jarred garlic has a nice flavor, adding another layer to the dish, however slight that may be.
Oh, I almost forgot . . . the original recipe did not include salt and pepper to taste. That’s purely optional, but I like a little salt and pepper on my beef.
This recipe is definitely a keeper. Great for a mid-week meal.
After Work Pepper Steak over Steamed Rice
2 Cups White Rice
Steam rice according to directions. While rice is steaming, prepare sauce for meat.
1/2 cup beef broth
3 tablespoons soy sauce
1 Tablespoon Wondra Flour
1 teaspoon ground ginger
In a small bowl, combine broth, soy sauce, Wondra, and ginger; mix well and set aside.
2 tablespoons vegetable oil
1 1/2 pounds beef top or bottom round steak, cut into thin strips
Sea Salt to taste
Fresh Pepper to taste
1 red bell pepper, cut into thin strips
4 ounces fresh sliced mushrooms
2 shallots, sliced
1 teaspoon roasted garlic, minced
3-4 Green Onions, tops only, sliced
In a large skillet or wok over medium-high heat, heat oil; saute beef 2 to 3 minutes, or until browned.
Add peppers, mushrooms, shallots, and garlic and cook 5 more minutes, or until vegetables are tender.
Add broth mixture to skillet and cook 4-5 minutes, or until sauce thickens.
Sprinkle with green onion, toss and serve immediately over rice.