Pepper Steak – Combining To Perfection

I am not sure how I ended up with 2 separate recipes  (I have had them for 25+ years – must have came upon them when I was 6).  I have always used a little bit of this one and a little of the other.

Most meats used for Pepper Steak are tough and need to be tenderized.  Marinating before making the dish can be very helpful.  Tenderizing through marinating must include “acid”.  Another method to help the process is to be sure to cut the sirloin against the grain.  Best shot at tender meat is to begin marinading it 6 to 12 hours ahead of time.

INGREDIENTS:

  • 1 – 14 to 15 oz can diced tomatoes
  • 2 Tablespoons Olive Oil
  • 2 pounds boneless sirloin steak
  • 2 Tablespoons paprika
  • 2 – 3 garlic cloves smashed
  • 1 – 1/2 cups green onions chopped (approximately a full bunch)
  • 2 – 3 green peppers sliced vertically similar in size to meat
  • 1 cup beef broth
  • 1/8 cup soy sauce
  • 1/8 cup water
  • 2 Tablespoons corn starch
  • 2 Tablespoons soy sauce

DIRECTIONS:

  • Slice the sirloin against the grain in 1/4″ x 2″ pieces
  • Coat with paprika
  • Set the meat in a flat dish (some people throw it into a plastic sealable bag)
  • Coat all of the meat with a 14 to 15 oz, can of diced tomatoes and let sit 6-12 hours
  • While marinading take care of slicing green peppers, chopping green onions and smashing garlic – store in container to keep fresh
  • Take the steak out of the marinade and set both aside separately
  • Pat steak slightly to remove some of the marinade
  • Add oil to a large, deep skillet or a stew pot
  • Heat oil to high
  • Add sirloin and brown quickly stirring over high heat (don’t over do it)
  • Once browned add diced tomato marinade, garlic, vegetables, broth, water and soy sauce
  • Reduce heat to low, cover and simmer for 15 to 20 minutes
  • Blend thoroughly corn starch and (2 Tablespoons) soy sauce
  • Slightly raise heat to medium
  • Add corn starch and soy sauce and cook until thickened

ANYWAY YOU WANT IT TIPS:

You may need to add a slight amount of additional tomatoes.  We serve over egg noodles or rice.  There are many versions of this recipe so feel free to maybe try can of whole tomatoes and chop; fresh whole tomatoes, and tenderloin (cut differently and thicker). Sometimes I do it this way and many people actually use fresh whole tomatoes.  It may take a few attempts to achieve tender meat, but don’t give up – you can do it.

 

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