I found this recipe on mrfood.com. After reading the original recipe over carefully, I made a few adjustments. Nothing new there – it’s just a way to “claim” something as my own, putting a personal touch to it. I highly encourage all cooks to do the same.
The first change I made was to scrap the idea of using cornstarch as a thickening agent for the sauce. Maybe it’s just me, but I don’t particularly care for the after-taste of cornstarch. I love the way cornstarch “puffs up” when used to coat meats that are then flash-fried in hot oil. As far as I can tell, there is no suitable substitute for the cornstarch that will give the same beautiful results. As a thickening agent, I’d rather use something else. Arrowroot is a possibility, although it is rather expensive if used in large quantities. Another thickener I adore is Wondra Flour. It is not terribly expensive, and dissolves smoothly in liquid without much effort. However; if creating a roux, nothing takes the place of flour and fat. But that’s a subject for another day. . .
The next change I made was in the selection of onions. The original recipe called for “scallions” (I have yet to find a difference between a scallion and a green onion). I decided to use shallots instead, sliced very thin. I like the sweet, mild flavor of shallots. I also like the hint of color. Still wanting to include the green onion, those were added at the end for a splash of color.
The final change between my recipe and the original is the use of garlic. Honestly, I was tired. It had been a very long day, and I simply didn’t feel like peeling and chopping fresh garlic. So I used about a tablespoon of roasted chopped garlic that comes in a jar. The roasted variety of the jarred garlic has a nice flavor, adding another layer to the dish, however slight that may be.
Oh, I almost forgot . . . the original recipe did not include salt and pepper to taste. That’s purely optional, but I like a little salt and pepper on my beef.
This recipe is definitely a keeper. Great for a mid-week meal.
Pepper Steak Stir-Fry over Steamed Rice
Rice
2 Cups White Rice
Steam rice according to directions. While rice is steaming, prepare sauce for meat.
Sauce
1/2 cup beef broth
3 tablespoons soy sauce
1 Tablespoon Wondra Flour (or other thickening agent)
1 teaspoon ground ginger
In a small bowl, combine broth, soy sauce, Wondra, and ginger; mix well and set aside.
Stir-Fry Steak
2 tablespoons vegetable oil
1 1/2 pounds beef top or bottom round steak, cut into thin strips
Sea Salt to taste
Fresh Pepper to taste
1 red bell pepper, cut into thin strips
4 ounces fresh sliced mushrooms
2 shallots, sliced thin
1 teaspoon roasted garlic, minced
3-4 Green Onions, tops only, sliced
In a large skillet or wok over medium-high heat, heat oil; saute beef 2 to 3 minutes, or until browned.
Add peppers, mushrooms, shallots, and garlic and cook 5 more minutes, or until vegetables are tender.
Add broth mixture to skillet and cook 4-5 minutes, or until sauce thickens.
Sprinkle with green onion, toss and serve immediately over rice.
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