Beef

Pepper Steak

Pepper steak was always a favorite growing up

Whether from an Asian restaurant or right from our own kitchen you could always count on this dish

  This version is my take with a London broil though skirt or flank steak would be great as well

I have about a 2 1/2 pound top round London broil that I sliced against the grain into strips

For the marinade we will need 1/2 cup of teriyaki sauce, 1/4 cup of soy sauce, 2 tablespoons of Worcestershire Sauce, 2 tablespoons of honey, kosher salt and ground black pepper

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Place the meat into a gallon zip lock bag, add all of the marinade ingredients plus a teaspoon each of salt and pepper

Squeeze the air out of the bag and seal

Squeeze the meat and marinade around until combined and coated

Let marinate for at least an hour, though overnight would be even better

When the meat has marinaded, remove and drain, reserving the liquid

I like to bring the liquid to a boil and then simmer for 6-8 minutes to slightly reduce it

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Let’s work on our veggies

We will need 2 red bell peppers, 2 green bell peppers, 1 medium onion and 2 garlic cloves

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Remove the seeds and ribs from the peppers and cut into chunks.  Peel and cut the onion into chunks as well.  Peel and chop the garlic

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Heat 2 tablespoons of olive oil over medium high heat

Add the veggies, sprinkle with salt and pepper and cook for 6-8 minutes

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Remove the veggies from the pan and set aside, add the strained meat to the pan

Cook for 6-8 minutes flipping the meat to get a little sear on both sides

Add the marinade liquid into the pan.  Bring to a boil and then simmer for another 5-6 minutes

Add the veggies back in

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Stir to combine and cook for another 5-6 minutes or until the veggies are slightly soft and the flavors have melded

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Sprinkle with a 1/4 cup of chopped fresh parsley

Yum!

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We served this with some white rice!

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Enjoy!!!

Simply Sundays! ~ Pepper Steak

  • Servings: 4-6
  • Time: Prep 1 hour to Overnight, Cook 30 Min
  • Difficulty: Medium
  • Print

Ingredients

For the marinade

1/2 cup of teriyaki sauce

1/4 cup of soy sauce

2 tablespoons of Worcestershire Sauce

2 tablespoons of honey

1 teaspoon each of kosher salt and ground black pepper

For the pepper steak

2 1/2 pound top round london broil

2 red bell peppers

2 green bell peppers

1 medium onion

2 garlic cloves

2 tablespoons of extra virgin olive oil

kosher salt

ground black pepper

1/4 cup of fresh parsley

Directions

Cut the london broil into strips against the grain.  Place strips into a zip lock bag and cover with a marinade of  a 1/2 cup of teriyaki sauce, 1/4 cup of soy sauce, 2 tablespoons of Worcestershire Sauce, 2 tablespoons of honey, kosher salt and ground black pepper

Squeeze the air out of the bag and seal.  Squeeze the meat and marinade around until combined and coated.  Let marinate for at least an hour, though overnight would be even better.  Remove the meat and drain it reserving the liquid.  Place the liquid in a pot and bring to a boil.  Reduce heat and simmer for 6-8 minutes

Next we will need 2 red bell peppers, 2 green bell peppers, 1 medium onion and 2 garlic cloves.  Remove the seeds and ribs from the peppers and cut into chunks.  Peel and cut the onion into chunks as well.  Peel and chop the garlic

Heat 2 tablespoons of olive oil in a pan over medium high heat.  Add the veggies, sprinkle with salt and pepper and cook 6-8 minutes

Remove the veggies from the pan and set aside, add in the strained meat.  Cook for 6-8 minutes flipping the meat to get a little sear on both sides.  Add the reserved marinade liquid into the pan.  Bring to a boil and then simmer for another 5-6 minutes

Add the veggies back in, stir to combine and cook for another 5-6 minutes or until the veggies a slightly soft and the flavors have melded.  Sprinkle with a 1/4 cup of chopped fresh parsley

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

© Simply Sundays 2016
All rights reserved

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