Chinese Pepper Steak

with Brown Rice 

 

Spicy Asian Coleslaw

 

Green Tea Martini

 

Yield 4 servings

 

This is simple and delicious version of  Pepper Steak

Ingredients 

1 pound of Sirloin (or Flank) steak cut into 1/2-inch wide slices

8 ounces of white mushroom -quartered

3 medium green peppers, cut into 1-inch squares

2 small size fresh ginger root (shredded)

2 stalks green onion (scallion)

Small amount of sesame oil

8 tablespoons vegetable oil for frying

Marinade for Steak Slices:

2 tablespoon of low sodium soy sauce

2 teaspoons of sugar ( I use Splendor)

2 tablespoons of cornstarch

2 tablespoons of vegetable oil

Dash of salt 

Brown or White rice (optional)

 

Method:

-Marinate the steak slices for 1 hour at room temperature.

 

-Heat about 3 tablespoons of oil and about a teaspoon of sesame  oil in skillet, or wok over high heat.

 

-Place the shredded ginger and scallions into the hot oil and sizzle for a minute. DISCARD THEM

-Add the mushrooms and green peppers to the wok and saute until they start to soften- remove them to a plate.

-Heat about 5 tablespoons of oil and teaspoon of sesame oil in same wok-add steak slices and stir fry constantly, until the meat shows no more pink. Add the cooked mushrooms and peppers to beef slices and stir until totally combined and nicely coated with the marinade mixture.

 

Chef Ed's Note: You can also add: yellow onions, bamboo shoots and Chinese pea pods. Cook them with the mushrooms and peppers

 

Serve hot with rice of your choice.

Spicy Asian Coleslaw

Serves 4

 

 

Ingredients

1 package of Dole's coleslaw mix with carrots, white and red cabbage

1 small red onion- sliced thin

1 1/2 tablespoon soy sauce

1/4 cup plus 1 tablespoon rice vinegar

1 tablespoon of sugar

1 1/2 tablespoon of vegetable oil

1 1/2 teaspoons of red pepper flakes

Dash of Sesame Oil

Combine the above ingredients in a small bowl and mix well. In a large glass or plastic bowl, add the coleslaw and red onion, pour the vinaigrette over the slaw and combine thoroughly-let sit at room temperature for about 1/2 hour, than store it in the refrigerator.

Chef's note: If you want to make this really spicy, add one chopped jalapeno pepper to the mix   

 Green Tea Vodka Martini

with Candied Ginger

 

Ingredients ( I kinda of eye it)

2 jiggers of  Cold Green Ice Tea (Store bought or homemade)

1 tablespoons of splendor (optional)

about 4 jiggers of vodka

1 slice of candied ginger for garnish

Pour the above ingredients, (except the ginger) over a bartenders mixing cup filled with ice, cover and shake well, pour into a chilled Martini glass.

DELICIOUS!!!!!

Enjoy, Chef Ed