Man, oh, man. I love making Chinese food at home. #fakeout, if you will.
It is so cheap to make a stir-fry at home and a lot healthier, you can control the amount of sugar and sodium.
I know part of the convince is having it delivered, but we don’t have one that delivers to our house, so it is much more convenient for me to make it at home. I do have fond memories of ordering take-out with my mom and sister, we all got our favorites and a soup each, and then we all shared. We loved it.
This is one of my favorite entrees to eat whenever we do go out to a Chinese buffet. The pepper steak, yum!
The steak is a fairly inexpensive cut and you marinate it in soy sauce, ginger, sugar, salt, and cornstarch. You cook it in a non-stick pan and add the vegetables last. You can serve it over rice, or bundled up in lettuce wraps. If you serve it with rice, there is not a ton of sauce, so I recommend adding a little butter and soy sauce to your hot rice. However you serve it, I know you will love it.
- 1 lb. of Top Sirloin Steak, sliced into ½ inch strips
- ¼ cup of Soy Sauce
- 1 tablespoon of Sugar
- 2 tablespoons of Cornstarch
- ½ teaspoon of Ground Ginger
- 3 tablespoons of Vegetable Oil, divided
- 1 Red Onion, cut into 1 inch squares
- 1 Red Bell Pepper, cut into 1 inch squares
- 1 Green Bell Pepper, cut into 1 inch squares
- Optional: Sesame seeds for garnish, rice, lettuce for wraps, etc.
- Place the cut steak into a gallon ziplock bag, set aside.
- In a small bowl, whisk together the soy sauce, sugar, cornstarch, and ginger. Pour over the steak, seal ziplock, and place in refrigerator overnight or until ready to cook.
- Heat one tablespoon of oil in a wok or non-stick skillet over medium-high heat. Sear ⅓ of the beef, for 3 minutes, remove to a bowl. Repeat 2 more times, adding one tablespoon of oil to each batch.
- Add all of the beef back to the skillet and stir in the onion and peppers. Cook for 3-5 minutes until the vegetables and onions are slightly tender.
- Sprinkle sesame seeds in, if desired. Serve over rice or with lettuce wraps.
Happy Cooking, The Barbee Housewife