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.

Ingredients:
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.

Steak Filets with Onions and White Rice

QUICK INGREDIENT CHECKLIST:

• filets of steak
• 1/2-1 onion, white or yellow
• 2 cloves garlic
• 1/2-1 cup red or pink wine
• extra virgin olive oil
• fresh basil and parsley leaves
• 1 cup white rice
• 1/2 cup frozen or canned peas and carrots
• citrus black pepper (grind) or plain black pepper
• Italian seasoning or just rosemary/thyme

I don't know about you, but I love onions, and when they're smothering a tender piece of steak, bring it on! Yum. This is an everyday quick meal ideal for weeknights.

In a medium saucepan lined with the extra virgin olive oil , toss in 1 chopped garlic clove and about 1/4-1/2 of the chopped onions. Let them cook for a few minutes on a low-medium temperature. Then toss in the rice, and stir around to coat. You can either let it cook for a little while like that, in just the oil, to get the rice partially crispy or immediately add the water, about 2 1/2 cups. Turn the temperature up after water is added to a medium temperature to bring to a boil. Add in some garlic powder and onion powder for extra flavor as well as a couple dashes of salt and pepper. When boiling, cover pot and turn to a lower temperature. After about 10 minutes add in the veggies, stir around and re-cover. The rice should cook for about 15-20 minutes in total, until water is absorbed and rice is tender.

Meanwhile in a medium or large frying pan (depending on how many steaks you're making) coated with extra virgin olive oil on a low-medium temperature (about a  4), toss in the remaining chopped garlic and onions and let cook for a few minutes on a low-medium temperature. Then add in your steak filets (stab them with a fork all over prior for added tenderness). Coat steaks with the wine. (For an Asian version, add in soy sauce to the mixture) Toss onions and garlic around and scoop some on top of the steaks. Season with salt, pepper and Italian seasoning. Let cook to desired. I like it done medium, with some pink in the center. Toward the end, coat with the freshly chopped herbs.