1 pound top round steak, cut against the grain into thin bite size strips
1 TBSP cooking oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 onion, thinly sliced
1 cup uncooked long-grain white rice
MARINADE:
1/4 cup soy sauce
1 tsp fresh grated ginger
1 clove garlic, minced
1 tsp dry sherry
1 tsp sesame oil
SAUCE:
1/2 cup beef broth
1 TBSP soy sauce
2 tsp cornstarch
DIRECTIONS
In a large bowl mix the marinade ingredients together. Add the sliced beef to the marinade and let sit at room temperature for about 25 minutes.
Prepare the rice: Add the uncooked rice and 1 1/2 cups of water to a medium size pot. Bring to a boil over medium-high heat then cover the pot and reduce heat to low. Cook, WITHOUT REMOVING THE LID, for 10 minutes. Take off the heat, KEEPING THE LID ON, and let rest for 15 minutes.
In another bowl whisk together the sauce ingredients until the cornstarch has dissolved.
Heat the oil in a wok or large pan over medium-high heat. Add the peppers and onions to the pan and cook, stirring occasionally, until the vegetables just begin to soften, about 3 minutes. Transfer the onions and peppers to a bowl and set aside.
Add the beef with the marinade to the pan and cook, stirring occasionally, about 5 minutes.
Pour the sauce into the pan with the beef and cook, stirring occasionally, about 5 more minutes or until the sauce thickens.
Return the peppers and onions back to the pan and cook 1 more minute.
Serve the beef and peppers over the prepared rice.
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