It was so hot the day before yesterday that the last thing I wanted to do was cook. But we had gone out for dinner on Tuesday night for BOGO burgers at a newly re-opened lakeside restaurant here in Alexandria (Bug-A-Boo Bay) and I just knew getting Jack to spring for dinner, again, would be a lost cause.
I had a bit of sirloin steak in the freezer and hadn’t made Pepper Steak for ages so decided it would be just the thing…wouldn’t take a lot of time, therefore wouldn’t heat up the kitchen much.
Once again, I used what I had…the basic recipe is delicious but I needed to improvise since I had a little of this and a little of that. I only had one green pepper so added the celery to increase the crunch factor.
The “as you like it” phrase is apt because you could use red, green or yellow peppers…you could add mushrooms…you could use regular tomatoes and quarter them.
1 pound boneless sirloin steak – about 1 inch thick
1/4 cup unsalted butter
1 clove minced garlic
Salt and freshly ground pepper
4 Tablespoons lite soy sauce
1/2 teaspoon sugar
1 cup fresh or canned bean sprouts
1 cup grape tomatoes
1 or 2 green peppers, seeded and cut into bite sized pieces
1/2 cup celery, sliced on the diagonal
3 Tablespoons water
1/2 Tablespoon cornstarch
3 or 4 green onions or chives chopped
Melt the butter in a heavy skillet. Add the garlic, salt and pepper. Brown the beef on all sides. Mix the soy sauce and sugar and add to the skillet. Cover and cook over high heat for five minutes.
If you are using canned bean sprouts, rinse and drain them well, then add to the skillet along with the tomatoes, green pepper and celery. Cook an additional five minutes.
Blend the cornstarch with the water…add to the skillet and stir until the sauce has thickened.
Serve with steamed rice and sprinkle with the green onions or chives.
Inspired by a recipe in my very old copy of Craig Claiborne’s The New York Times International Cookbook.