So y’all know our kitchen is 98% complete (I promise to post a complete update on the kitchen when it’s finished this week!). I’m totally using it to it’s fullest! Since I’m not currently working outside the home, I made a deal with The Mean Man that I’ll be “super Suzie Homemaker” and prepare most of our meals, and I’m not gonna lie; I’m killing it!
Not wanting to just cook my old standbys, I had to find some new recipes. Now, y’all know me, I’m not a person to get excited about cooking. But if the recipe is easy and delicious enough, I’m gonna knock it out. I found his Pepper Steak recipe at South Your Mouth and it turns out it’s both easy and delicious! There some subtle changes I made to the way I prepared the dish as compared to the recipe I found.
- 1.5 lbs sirloin steak (you can use round steak or whatever cut you love)
- 3 Tblsp soy sauce
- 1 tsp black pepper
- 1 red pepper
- 1 green pepper
- 1 yellow pepper (the original recipe didn’t call for this but I love the color)
- 1 medium onion
- 4 cloves of minced garlic
- 1 packet of brown gravy mix (I used Pioneer)
- 1/4 tsp ground ginger (or more according to your preference)
- 1 cup cold water
- 2 Tblsp soy sauce
Cut your steak into strips. My steaks were about an inch thick. I cut the in thin strips then cut those strips in half so they were about a half an inch wide. Throw the steak strips into a gallon plastic bag and add the 3 tablespoons of soy sauce and black pepper. Place them in the fridge while you cut your veggies. You can marinate them as long as you’d like (up to 8 hours) or use right away.
While the steaks marinate, cut your veggies. I cut my peppers into squares; about half an inch. I tried to keep them sort of bite size but not too small so you can’t feel the nice texture of the peppers when you bite them. Rough cut your onions. Again, you want the flavor and texture when it’s combined with the other ingredients. I minced fresh garlic (you can use the pre-minced garlic if you choose).
Go ahead and prepare all of the veggies and place them all on a large cutting board.
Heat a large skillet on medium high and add vegetable oil (just enough to slightly coat the bottom of the pan). Add your steak strips and cook until almost done. Add your peppers and onions to the pan with the almost done steak strips.
Let the peppers and onion to soften a bit. After a couple of minutes, scoot all the ingredients to the outside of the pan leaving a little circular space in the middle of the pan and add your garlic to that spot. I wanted to give the garlic a chance to release it’s flavor (cook just a couple of minutes, don’t brown) before mixing it into the rest of the ingredients. (If you’d like, you can just toss the garlic into the pan without this step; whatever your preference).
In a small bowl, combine the brown gravy mix, ginger, water, and soy sauce. Pour it over the steak and vegetables and allow it to thicken for several minutes.
Serve over rice.
NOTE: You may want to use low sodium soy sauce so the dish is not too salty tasting.