Korean-style Pepper Steak
October 23rd, 2005Courtesy of Men’s Health, this is pretty tasty.
- 1/2 lb sirloin, sliced diagonally into thin strips
- 1 cup bite-size pieces red or green bell pepper (or 1/2 cup of each)
- 2 Tbsp reduced-sodium soy sauce
- Plus: 1 tsp sugar; 1 1/2 tsp olive oil; 1 clove garlic, crushed; 1 tsp red-pepper flakes
- Dump all the ingredients into a large ziplock plastic bag. Go James Bond on it–well shaken, not stirred . No, really throttle it. You want the soy sauce and oil to permeate everything in the bag.
- Pour the meat, sauce, and vegetables into a medium-hot cast-iron skillet, stirring frequently until the meat is seared and the vegetables begin to lose their water (about 2 to 3 minutes).
- For a more authentic Korean-style flavor, use toasted sesame oil instead of olive oil and add 1 Tbsp rice-wine vinegar.
- Eat with whole grain brown (Men’s Health recommends Uncle Ben’s — the kind you can microwave in 90 seconds)
Makes 2 servings.