Ginsters Peppered Steak Slice, 170g

Product Information

Beef broth forms the savory base of the sauce, imparting richness and depth. Choose a high-quality broth to elevate the overall flavor profile of the pepper steak. Pepper Steak is so versatile and tastes great with lots of dishes. Here are a few tasty ways to serve it. Yes, experiment with different peppers like Sichuan peppercorns or any colorful bell peppers for a unique twist. Each pepper variety brings its own distinct flavor to the dish.

Then add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch), toss to cover, and set aside. You can cook it immediately or leave it to marinate for 30 minutes on the countertop. Combine all the sauce ingredients (except the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside. She had a thing about hot Ribena for the duration of this holiday or rather, her kids did. Hot Ribena is the single most disgusting beverage in the world, right up there with warm snake’s blood and coconut water. For some reason, I felt like I had to drink it anyway, that reason most likely being that I was seven years old and didn’t have the confidence or bad manners to tell her otherwise. Aromatics: Enhance the depth of flavor with the classic stir-fry duo of garlic and ginger. Fresh is best, but “lazy” purees will work, too.If you love this recipe, try out my Stuffed Meatballsrecipe, which is another, easy weeknight dish! Why Everyone loves this Pepper Steak Recipe It’s Super Easy- This is a recipe I can make with my eye closed! Seriously, anyone can make this recipe!

Sugar: Regular white sugar is all you need, though you could use raw cane sugar, brown sugar, honey, or a sugar alternative (like erythritol) if preferred. Adjust the amount to taste, as each type will differ in flavor and sweetness. Vegetables – I used a green and red pepper, and a yellow onion. You can use peppers in other colors or other types of onions, or even caramelized onions. Slice them all into thin strips. Feel free to add other veggies, too! Mushrooms, carrots, asparagus, baby corn, broccoli, or snap peas would all work well. Pepper Steak is a delicious mix of thinly-sliced and marinated sirloin and vegetables. You’ll love how flavorful and easy this dish is. Stir-fries are already one of my favorite meals to throw together in no time and enjoy a delicious and nutritious meal. But when they double up as a healthy, cost-effective, yet restaurant-quality fakeout… even better! If you’re a fan of Chinese beef and broccoli, you’ll love this pepper steak, which is really similar, but swaps out the broccoli for bell peppers and onion. Delicious!

Cook the steak. Over high heat, heat some oil in a large wok and cook the steak in batches so that it has enough space to cook properly. Set aside the meat when it’s done and stir fry the garlic and onion in the same wok. Add half the beef to the pan and cook, untouched, until well-seared (about 1 minute). Then continue to sauté until lightly cooked with just a few pink spots (about 1 minute). Transfer that to a bowl, wipe out the wok with paper towels, and repeat with another tablespoon of oil and the remaining beef. Marinate the steak. Slice the steak into 2-inch slices and place them in a bowl. Then add all the marinade ingredients right over the sliced steak. Toss everything together making sure the beef is fully submerged. Cover. Let it marinate for 2 hours or overnight in the fridge (covered). EASE: This is an easy meal to make and you can even prepare some of it ahead of time for those busy weeknights.