Thursday, September 15, 2011

Pepper Steak

 So, this week surprisingly I had a taste for Pepper steak, and of course I could have ventured out to the nearest good Chinese/Vietnamese spot in Houston but, why? when I could recreate the meal at home and have so much more money left in my pocket to purchase products ( I am a  hair and makeup product junkie :) ) so I went to the nearest store and got some really simple ingredients the most I already had at home. Sorry no picture, I accidentally deleted the picture.


Flank steak ( it really does not matter, the thinner the steak the better)
salt, pepper, garlic powder, to taste
1/3 cup of oil ( corn oil has a higher heat temperature, meaning does not burn easily)
1/3 cup of flour
4 teaspoons of Soy sauce ( low sodium is the best, this stuff is loaded with salt)
4 teaspoons of Worcestershire sauce ( trying saying this three times straight)
1 1/2 onions ( I love tons of onions in pepper steak)
1 1/2 bell peppers
2 cups of water or beef broth
1 1/2 cups of Jasmine rice


Season steak, flour then lightly saute in oil for 2 to 5 minutes  just to brown each side. Lay steak aside and add 3 tablespoons of oil to the pan and 2 teaspoons of  flour, let flour brown and add onions and bell peppers to the flour roux, season the onions and bell peppers and add water. At this point the roux with stiffen add more water if needed and the Worcestershire and Soy sauce. Place steak back in the skillet and let saute for 30 more minutes. While the steak is simmering you can decide if you want to add more Soy sauce or Worcestershire. The Jasmine rice can also be cooked at this point. The vegetable choice I choose was broccoli.