Tammy's Pepper Steak

 

Ingredients

Serves 8 

Stir Fry

2 lbs chuck steak or flat iron, trimmed and cut against the grain into thin slices, about 1/8 inch thick
1 large sweet yellow or white onion, cut into 1/2-inch thick slices
3 or 4 bell peppers, in different colors (green, yellow, red, orange) cut into 1/2-inch thick slices

Marinade

 tablespoons honey --not enough add 1/4 cupe next time
1/4 cup soy sauce --not enough add 1/3 cupe next time
2 tablespoons cornstarch -- Add 1/3 cup next time
1 teaspoon baking soda --meat had a strange texture, use 1/2 teaspoon next time
1-1/4 teaspoon salt --didn't add  --must add, at least 1 teaspoon based on the additional soy sauce 

1/4 teaspoon freshly ground black pepper  --didn't add --should add next time

1 teaspoon ginger paste, optional

1 large garlic clove, minced, optional

To Serve

Sushi white rice, steamed

Garnishment, optional

2 teaspoons toasted sesame seed

1 bunch of fresh chives thinly cut, or green onions thinly cut on the bias

Directions

1. Cut the Meat. To make the meat easier to cut, place it in the freezer for 20-25 minutes until its hard but not frozen.

2. Marinade Meat. In a medium bowl mix the marinade ingredients. Add the meat and mix well making sure all the beef pieces are covered in the marinade. Cover and let rest in the refrigerator for 20 minutes or up to 12 hours. 

3. Sautée Meat. Preheat a large pan set over medium-high heat. Add some olive oil and sautée meat in batches allowing for all sides to caramelize. Move the cooked meat into a container and set aside. 

Note: Don't cook all the beef at the same time or it will boil and will become tough.  

4. Sautée Vegetables. In the same pan, add olive oil and saute the onions until they begin to caramelize. Add the peppers and cook moving constantly. Once the vegetables have become soft but are still crunchy add the cooked beef and mix well. 

5. Serve. Serve with steamed white rice, and garnish with toasted sesame seeds or chives, if desired.