Peppered Steak and Mushrooms
It all begins with green bell pepper, coarse black pepper, thinly sliced beef and mushrooms. Of course there are some key ingredients that I will not forget to mention for the sauce as it is the star of this show! I have always loved Chinese food but really learned more about the cooking and the seasonings that go into it during my time in Portland. My friend Vivyen had gifted me my first ever bottle of fish sauce and taught me how to make fried rice along with a fish sauce chicken dish that she was right about my children loving. My friend did not teach me this did help to inspire the chef inside of me and open the door to cooking outside of my cultural food such as Soul Food and Mexican food. I created this recipe from the heart and with my friends’ teachings in mind. This sauce is infused with a sweet but spicy citrus flavor that drips over every vegetable and tender slice of beef that rest on a bed of perfect white rice. You are sure to enjoy this recipe for generations to come!
INGREDIENTS
Stir Fry Beef ( thinly sliced beef strips) 1 Lb
Course Pepper 2 tbs
Salt 1tsp
Sugar 1tbs
Soy Sauce 1 cup
Oyster Sauce 1/3 cup
Garlic 4 cloves
Onion 1 Sm
Bell Pepper 1 Lg or 2 Sm
Corn Starch 1/4 cup
Sriracha 2 tbs
Red Asian Chile or Chile de Arbol 3
Sesame Oil 1/4 cup
Ginger 1/4 cup
Mushrooms 2 cup
Rice 2 cup
Orange 1
DIRECTIONS
Boil white rice until soft and slightly sticky; I like to add a splash of soy sauce to my boiling rice.
Pour Sesame oil into hot wok and sauté garlic cloves, mushrooms, ginger, bell pepper, Chile, and onion. Sauté lightly; vegetables should still be firm. Remove and set aside.
Season with salt and pepper and add beef strips to hot oil. Saute until tender and evenly browned and then dust with cornstarch evenly. Cook for 1-2 min more.
Mix in oyster sauce, soy sauce, sriracha sauce, and sugar. Halve the orange and squeeze juice into sauce.
Mix vegetables back into wok.
Serve over white rice.
Photo by BriStrong
