Fast & Easy Recipe For Mixed-Pepper Steak With Onions

Monday's Leftovers: Mixed-Pepper Steak With Onions

August 17, 2009

I like to get my week off to the right start by making a square meal at home, but Mondays often wind up being hectic and frazzled. Thankfully, I've come across a dish that pleases everyone, doesn't require too much time or effort, and calls for only a handful of ingredients, including sirloin, which I have on hand. It reminds me of the pepper steak my mother made for me growing up. There's no fancy herbs, no exotic spices or wine reductions — just soy sauce, and the pure, pungent aroma of ground black pepper. Get the recipe when you read more.

From Gourmet

Mixed-Pepper Steak With Onions

Ingredients

1 tablespoon soy sauce
1 teaspoon cornstarch
1/3 cup plus 2 tablespoons cold water
1-1/2 pound beef loin sirloin steak, cut crosswise into 3- by 1/4- by 1/4-inch strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil or vegetable oil
4 bell peppers in assorted colors, cut into 1/4-inch-thick strips
1 large onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices
3 garlic cloves, sliced
Accompaniment: cooked white rice

Directions

Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.

Serves 4.