Pepper Steak Valastro Recipes
2 plump cloves garlic, pressed
1 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1‑1/2 teaspoons freshly ground black pepper
1.5 pounds flank steak
1 small onion, thinly sliced
1 green pepper, thinly sliced
4 scallions, sliced into 1/2-inch pieces
2 firm-ripe plum tomatoes, seeded, sliced thin
2 tablespoons neutral cooking oil
1 tablespoon cornstarch
1 tablespoon water
For marinade: In a large bowl combine garlic, ginger, soy sauce, sherry, brown sugar and black pepper.
Slice the flank steak in half lengthwise, then on a bias across the grain into 1/2-inch thick strips. Place into the bowl with the marinade and toss to coat well. Marinate at room temperature for 20 minutes.
Meanwhile, prepare onion, green pepper, scallions and tomatoes for the stir fry.
Heat a wok or a large sauté pan medium-high. Swirl in the vegetable oil. Raise the heat to high and add the beef, stir-frying quickly until just-browned, about 2 minutes. Remove with juices to a bowl.
To the pan add another swirl of oil and the onions and peppers. Cook over high heat until tender and just beginning to brown, about 3-5 minutes.
Add tomatoes as well as the beef back into the pan along with any accumulated juices. Continue to cook over high, until all is well combined
In a small bowl combine cornstarch and water and stir together with a spoon to make a slurry. Pour into wok, and stir. Cook until sauce comes back to a boil and thickens, about 2 minutes.
Serve with steamed rice.
TIP: Stir-frying is a very quick-cooking technique. It is very important to have all of your ingredients fully prepared and ready to go to stir fry properly. Also, this recipe works just as well with chicken or pork.