Recipe by Hippie2MARS
This is derived from a Rachel Ray recipe, and has that classic pepper steak taste. Be sure to use a good cut of meat, and don't leave out the sherry...it definitely makes the recipe. I don't usually cook with wine, so I was a skeptic, but it really does add just the right flavor to the recipe.
Top Review by brandidt
To me this is the best pepper steak recipie out there. I have tried others and they just aren't as good. I am not a fan of Rachel Ray but I would highly recommend this recipie to anyone who likes pepper steak
- 2 tablespoons vegetable oil
- 2 lbs sirloin, sliced thin
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 green bell peppers, thinly sliced
- 1⁄2 onion, sliced
- 1⁄2 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1⁄4 cup dry sherry
- 1 1⁄2 cups beef consomme (I use Campbell's)
- 1⁄8 teaspoon ground ginger
- 1 tablespoon low sodium soy sauce
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Slice the meat while still partially frozen to make it things much easier.
- Preheat a large skillet over high heat.
- Add oil to really hot pan.
- Add meat and sear on all sides, 5 minutes.
- Season lightly with salt and remove to a plate.
- Cover meat loosely with foil to hold heat.
- Reduce heat on pan to medium.
- Add butter to pan.
- Add peppers, garlic, onion and mushrooms to pan.
- Saute vegetables 5 minutes.
- Sprinkle flour over vegetables and cook 1 minute longer.
- Whisk in sherry and start to pick up pan drippings.
- Whisk in consomme and continue whisking.
- Add tomato paste, ginger, soy sauce and black pepper.
- Slide meat back into the pan and coat with sauce.
- Reduce heat to low and simmer 5 minutes.
- Serve over hot, cooked rice.