Black Pepper Beef
Mar. 13th, 2008 02:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kittydesadeUntil I get home my laptop is in Schroedinger's box, in a state of maybe-it-works-maybe-it-doesn't. The blue screens have been coming with much less frequency, though, so we shall hope and pray. Until it does, you get recipes while I am at work!
1 lb. boneless skirt or flank steak, cut into 3-inch strips (or stew beef if you're lazy/poor)
3 teaspoons teriyaki sauce, divided
2 teaspoons cooking sherry or rice wine
1 1/2 teaspoons garlic powder
1/4 cup water
2 teaspoons cornstarch
2 teaspoons ketchup
1 to 1 1/2 teaspoons ground black pepper
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 medium white onion, cut into strips
Steamed white or brown rice
COMBINE beef, 1 teaspoon teriyaki sauce, cooking sherry and garlic powder in medium bowl.
COMBINE water, cornstarch, ketchup, remaining 2 teaspoons teriyaki sauce, black pepper and sesame oil in small bowl.
HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.
SERVE with rice.
This recipe was made with originally 1/2 lb beef and 1 red bell pepper, and we turned out to have way more veggies than pepper for both mine and the boy's tastes. For the veggies this recipe tastes as though it can way easily have more veggies (beans, other peppers, something) and no meat. For the meat-eaters, the proportion of meat to veggies given should be enough.
Let me know how it goes! I found it highly tasty.
1 lb. boneless skirt or flank steak, cut into 3-inch strips (or stew beef if you're lazy/poor)
3 teaspoons teriyaki sauce, divided
2 teaspoons cooking sherry or rice wine
1 1/2 teaspoons garlic powder
1/4 cup water
2 teaspoons cornstarch
2 teaspoons ketchup
1 to 1 1/2 teaspoons ground black pepper
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 medium white onion, cut into strips
Steamed white or brown rice
COMBINE beef, 1 teaspoon teriyaki sauce, cooking sherry and garlic powder in medium bowl.
COMBINE water, cornstarch, ketchup, remaining 2 teaspoons teriyaki sauce, black pepper and sesame oil in small bowl.
HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.
SERVE with rice.
This recipe was made with originally 1/2 lb beef and 1 red bell pepper, and we turned out to have way more veggies than pepper for both mine and the boy's tastes. For the veggies this recipe tastes as though it can way easily have more veggies (beans, other peppers, something) and no meat. For the meat-eaters, the proportion of meat to veggies given should be enough.
Let me know how it goes! I found it highly tasty.