Who Wants Pepper Steak?

Childhood Memories on Fleek...

My mom prepared this dinner staple for our family for years.

Way before I knew that pepper steak was of Asian influence, we indulged every once in a while on this savory favorite.
Now this recipes does not call for a lot of ingredients. And you can complete the meal in under an hour.
It packs a ton of flavor. And because my mom made it for a family of 7, she made a huge pan to feed all of us.
This recipe feeds 7. Halfen if you need to for 3-4 people.

Ingredients:

Top round beef for stir fry (about 3 pounds)
2 cups lightly steamed or blanched broccoli
2 green peppers
1 small onion
flour or cornstarch (mixed with water)
vegetable oil
White or whatever kind of rice you like (prepared separately)

Seasoning
seasoning salt
black pepper
granulated onion powder
granulated garlic powder
low sodium soy sauce
gravy master

Season the steak. I seasoned it and let it sit in the fridge for two hours. Go light on the seasoning because this cut of steak is already very flavorful. In the meantime add oil to the pan and sauté your vegetables to a light crisp. Remove vegetables.

*Because of the seasoning salt and the soy sauce, I did not add additional white salt. If you want to add white salt

without the additional flavor, just omit the seasoning salt.

Add additional oil to the hot pan and cook the beef

to slightly pink or just till the pink is gone.

Put cooked steak aside. Keep drippings in pan.

Add liquid flour and water mixture to pan and whisk until smooth. Slowly add water until you get the gravy consistency you like. Add 2 teaspoons of low sodium soy sauce and 1 TBS of gray master (optional) to darken and add even more flavor. Reduce to a low heat. Add meat and vegetables back to pan and let simmer for 15 minutes.

(That one grain of rice you see in the picture

is due to the greedy sneak taster in my house)

Serve over rice (my favorite way)

or to reduce carbs serve as is.

Always best in a bowl :)

Enjoy
XOXO, Steph

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