Chinese Pepper Steak

With Balsamic Rice

 

Yield: 2 servings

 

 

 

 

Ingredients:
1/2 pound sirloin steak- cut into 1/4-inch slices (you can also use, prepackaged pepper steak)
4 ounces mushrooms- sliced
2 med red peppers ( cut into large pieces)
1 small size fresh ginger root (shredded)
1 stalk green onion or scallion- sliced
1 teaspoon of sesame oil
7 to 8 tablespoons vegetable oil for stir flying

Marinade for Steak Slices:

1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon of vegetable oil
Dash of Salt.

Method:
-In a large bowl, whisk together the marinade ingredients; add the steak slices and marinade for 1 hour at room temperature.

Stir Fry Method:
- In a large stir fry pan, or saute pan, heat 2 tablespoons of vegetable oil with 1 teaspoons of sesame oil. 
-Add the mushrooms, red peppers, scallions and ginger;  stir fry until the peppers are soft, but still al dente.
Remove from the pan. Set aside
-Heat 5 tablespoons of vegetables and sesame oil; add the sliced steak and stir fry, stirring constantly, until the meat is brown.
-Add the vegetables and cook for about 1 or 2 more minutes.

Optional: you can add bamboo shoots, or Chinese pea pods.

Serve with Balsamic rice or rice of your choice ( I like Balsamic rice) and Spicy Asian Cole Slaw or Cucumber salad  ( recipe is under Salads, Chef Eds Spicy Slaw)- For the cucumber salad, use two large cucumber's instead of the Cole slaw.

Making the Balsamic Rice:
If you follow this procedure, the rice will not be sticky, but each grain, separate

Ingredients: (yield 3 to 4 servings)

1 cup balsamic rice
1 1/2 cups water
1 tablespoon butter (optional)
1/2 teaspoon salt

-Place rice in a large bowl, cover with water, and with your hand stir, the rice, than drain, the rice into a strainer; repeat this procedure 4 times until the water is not cloudy; than in your bowl, add the rice, cover with water and let soak for 30 minutes.
 

-  Strain the rice  and In a 4 cup pot, add the water, rice, butter and salt and bring to a boil; than lower the heat, cover the pot and simmer for about 10 minutes, or until the water has evaporated.
Turn off heat, and let sit for 5 minutes, than fluff with a fork.

Enjoy 

Chef Ed