Tuesday, September 7, 2010

Pepper Steak

Growing up, our family ate this dish a lot. Over the years, our mother taught us how to make it. Since then, I've added in some extra ingredients to learn how my version is made with some of my favorite ingredients. It's now one of my favorite things to cook up. It's quick enough for a weeknight, unique enough for a potluck or to entertain and really flavorful.

2 large steaks, cut into small pieces
soy sauce (gluten free brands)
red wine
2 or 3 bell peppers (any color)
1 or 2 zucchini
1 package of mushrooms (whole or sliced)
1 onion (white or yellow)
2 or 3 cloves of garlic
ginger (fresh grated and/or powdered- I used both)
sesame seeds 
vegetable oil 
black pepper

In a large skillet, add in about 2 tbsp of oil and heat on medium temperature. Add in the chopped garlic and onions and let simmer for a few minutes. Then add in the chopped veggies. Pour in enough soy sauce to coat everything (probably between 1/2 cup and 1 cup) and about 1/2 cup of red wine. Add in a few large pieces of fresh ginger and/or a generous coating of powdered ginger. (I love ginger so I used both) Add in the steak and a generous coating of sesame seeds and black pepper. Mix all ingredients together. If more soy sauce and wine is needed, add more.  (You shouldn't need to add salt as the soy sauce already has a lot in it, but add salt if needed.)

*Tip- marinating the steak overnight or at least for a couple of hours gives a more intense flavor. Marinate in the soy sauce, red wine and mix in chopped garlic and some ginger. Cover and refrigerate.

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