The recipe below uses fresh beef, but I found it’s also great when you have any kind of leftover steak. Just slice it up thin and toss it in at the end to warm. This recipe serves 4.
Ingredients.
- 1½ Pounds any lower priced steak like London Broil, sirloin shell, or sirloin tips
- 3-4 Tablespoons vegetable oil for cooking
- 4 Assorted colored bell peppers; red, green, yellow, etc. sliced
- I Medium sized onion cut in half and sliced (not too thin)
- 1 8oz. package of white mushrooms sliced
- 3 cloves garlic, sliced or chopped
- 1½ Cups low sodium beef stock
- 3/4 Cups dry red wine
- 3 Tablespoons low sodium soy sauce
- 1/4 Teaspoon ground black pepper
- 1½ Teaspoons cornstarch dissolved in 1/4 cup water
- 1/4 Teaspoon red pepper flakes
- 3 Cups cooked rice
Directions:
Prepare rice according to package directions
Slice the meat into strips about 1/4 inch thick. Heat a couple tablespoons of oil in a frying pan and brown meat on all sides. You may need to to this in a couple batches so meat doesn’t steam. Do not overcook. Transfer meat and any juices to a plate.
Heat another tablespoon of oil over medium high heat and add mushrooms and cook until they release their liquid. Then add the remaining oil peppers and onions and cook until softened. About 5 minutes. Add the garlic and cook for another two minutes.
You have an option at this point. I usually remove the vegetables from the pan to make the sauce. You can make the sauce in the pan with the vegetables, but they cook more and can get a little soft. To keep them crispy, I scoop them into the reserved meat pan.
Add the broth, wine, soy sauce, pepper flakes and pepper to the pan. Bring to boil and reduce by half. Stir in the dissolved corn starch and add the reserved meat (and vegetables if you removed them). Let everything come to temperature and the mixture thickens, about 2 minutes. Serve over cooked rice
