GARLIC LOVERS PEPPER STEAK STIR FRY #BREAKFAST #STEAK
A ultra tasty pepper steak pan sear for the garlic sweethearts! This is an extraordinary sautéed food to feast prep for the week and store in holders so you can simply snatch and go!
Kid have I got a treat for you today! This must be pass on, the most scrumptious pan fried food formula I've at any point imparted to you! Pepper steak sautéed food is the sort of supper you keep in your back pocket when you need something that poses a flavor like Asian takeout however is snappy and simple enough to put together at home, also a million and multiple times more advantageous than the stuff you get at the corner café.
There are such a significant number of reasons I adore this formula. Beginning with it's solid, stacked with protein, vivid, and entirely easy to make. Marinate the meat directly before making it or on Sunday in the event that you need this to treat you particularly well with all its garlicky greatness. Make it Monday evenings supper (or Tuesday or Wednesday or Thursday) at that point appreciate remains as a dinner prep throughout the entire week.
Simply stop whatever you're doing and consider this for a second: hot sizzling, brilliant ringer peppers hurled together with sweet, mollified onions and burned delicate steak chomps, sprinkled with an umami bomb of a sweet and garlicky dark colored sauce.
INGREDIENTS:
MARINADE:
- 6 tablespoons low sodium soy sauce
- 1/4 cup low sodium chicken or beef broth
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch (scant)
- 1/8 – 1/4 teaspoon red pepper flakes
STIR FRY:
- 1 – 1 1/2 pounds flank, skirt or top sirloin steak cut into pieces on the biased
- 1 tablespoon grated ginger (or paste)
- 6-8 cloves garlic, minced
- 3 bell peppers, cut into cubes (any color you like)
- 1 medium onion, cut into thick slices
- oil, for cooking
DIRECTIONS:
- MARINADE: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.
- PREP EVERYTHING: Place the meat in a medium bowl and drizzle in 3 tablespoons of the prepared marinade; mix with a spoon. Cover the meat and set aside for 30 minutes – overnight. Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later.
- STIR FRY: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add 1/2 of the prepared beef and cook until it is well seared on both sides, roughly 1 minute. Remove to a plate. Continue cooking the remaining meat (and remove). Add the onions along with 2 teaspoons of oil (if needed) and stir them around so to pick up the flavors. Cook for 1 minute before adding the peppers, stir to combine. Add the meat back to the skillet. Stir remaining marinade as the cornstarch may have settled. Pour into the skillet and quickly toss everything so that it all gets coated with the sauce, about 30-45 seconds or so. Top with sesame seeds if desired and serve with rice or a salad.
NOTES:
- If meal prepping, this will comfortably last 4 days in the refrigerator. Marinated meat can be frozen but I’m not sure how well the peppers would hold up if you want to cook/freeze.
For more detail :http://bit.ly/2YDeqsp
