Pepper Steak Carrie Sheridan
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb round steak, sliced very thin
-
FOR MARINADE
- 4 tablespoons tamari soy sauce
- 4 tablespoons water
- 2 tablespoons red wine
- 4 tablespoons cornstarch
- 1 teaspoon brown sugar (or honey)
- 1 garlic clove, minced
- 1 dash ground ginger
- 1⁄4 teaspoon pepper (to taste)
- 4 green peppers, sliced lengthwise thinly
- 2 large onions, sliced lengthwise thinly
- 6 tablespoons safflower oil (for frying)
- 1 tablespoon water (for frying)
directions
- Marinate sliced round steak in soy sauce marinade for 1 hour.
- Clean 4 peppers and 2 onions and slice lengthwise.
- Fry peppers, onions and 1/2 tsp salt in 2 TBS safflower oil in a large skillet until tender.
- Remove vegetables.
- Add 4 TBS safflower oil and 1 TBS water to skillet and fry meat quickly.
- Add vegetables and stir with spatula or wooden spoon, getting the good brown stuff off bottom of skillet.
- Serve over cooked rice, on a roll or in a sub sandwich.
- You can double the marinade ingredients if you want more sauce/goop -.
- The wine helps the marinade absorb so well into the meat, yet you can't taste it at all.
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Reviews
-
This was very good!! It was easy to make and went together very quickly. When frying the peppers and onions, I added 2 cloves minced garlic, and 1-lb. fresh, cut-up broccali. I also doubled the marinade/sauce ingredients and marinaded the meat for 3 hours. I served this over plain, white rice. My family loved the flavor and gave it two big thumbs up. Thank you for sharing this recipe...it is definitely a keeper!!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life