Pepper Steak-My Two Ways

No. 1

As with most stir-fry recipes, Pepper Steak is quick, easy, and very good. With this first recipe, I like to use tomatoes; or both red and green peppers; that choice is up to you. As for the steak, because it is tender, but still has good flavour, I always prefer sirloin, but anything you have on hand will work as long as it is cooked quickly. Don’t use tougher cuts if the meat is going to be overcooked.

1 lb. boneless beef steak (preferably sirloin)

1 Tbsp. dry sherry or rice wine

3 Tbsps. soy sauce

¾ tsp. whole black pepper crushed

2 tsps. corn starch

3 Tbsps. cooking oil

1 clove garlic, minced

1 medium green bell pepper, cut into 1/2 –inch strips

1 medium tomato, cut into thin wedges or 1 red bell pepper, cut into ½ inch strips

1 small onion, sliced into thin wedges

3 thin slices peeled fresh ginger root, cut into thin strips

8 ozs. fresh mushrooms, quartered (3 cups)

2 cups hot cooked rice

·        Place the sherry or rice wine, soy sauce, crushed pepper corns, and corn-starch in a medium bowl; stir to combine. Add steak strips and toss to coat (can be used immediately or refrigerate for several hours).

·        Heat a large wok or skillet over high heat. Add 1 Tbsp. of the oil and swirl to coat pan. Add the garlic, peppers, and onions. Stir-fry until tender but still crisp, about 3 minutes.

·        If you prefer the vegetables less crisp reduce the heat slightly and stir-fry until desired doneness.

Remove from pan and place in a bowl. Return the heat to high, add the remaining 2 Tbsp. of oil and swirl as before Add the ginger and stir-fry just a few seconds, then add the steak. Stir-fry until meat is no longer pink, about 2 minutes-add mushrooms after first minute of cooking. Return the peppers to the pan, add tomatoes, if using them, and cook an additional minute. Serve immediately over hot cooked rice.

No. 2: In Fried Milk

This recipe was developed by Nola, my first wife; while she and I, preferred to use canned milk, cream will also work

ü steak-sirloin preferred

ü crushed peppercorns

ü Tabasco Sauce

ü jalapeño pepper

ü red pepper

ü green pepper

ü minced garlic

ü mushrooms

ü tomato concasse (diced tomatoes)

ü clarified butter

ü canned milk or light cream

Slice the steak into thin julienne strips

Slice the vegetables.

Crush the pepper corns

Heat the pan containing the clarified butter

Sprinkle a drop or two of Tabasco on the steak slices

Add the steak and pepper corns to the pan, sear and turn, and sear again

Add the sliced vegetables

Cook for about three minutes.

Add the canned milk or light cream. When the cream bubbles rapidly wait a beat or two then take the pan off heat, to check thickness of the sauce. Return to heat to thicken more, if necessary. Watch it carefully and stir constantly using a wooden spoon.