Green Pepper Steak

I remember the first time I tried my hand at this recipe.  The Mr and I had been dating just over a month and he told me it was his favorite dish.  I had a wok I got the year before for my hope chest that my mom started for me.  I thought I'd give it a go and wing it without a recipe.  I probably dumped a bottle of soy sauce in a pan and Lord knows what else and I remember it was long before I knew about slurries where you mix the cornstarch and water so there are no lumps.  OMG, that thing was a salty, lumpy mess.  I might've added some sugar to balance it out a little and I remember being so embarrassed over the lumps but somehow between that and the heart shaped chocolate cake I baked him, I won his heart forever.  Thankfully, 30 years later, I have a little more experience in Chinese food than I had back then so I made it again for him and thought I'd share with you!

Here's what you'll need:

1 tbsp toasted sesame oil

2 green peppers, cut into strips

1 large onion, cut into strips

12 oz thin sliced or shaved steak

6 garlic cloves, minced

2 tsp fresh ginger, peeled and minced

1 tsp red pepper flakes

1/3 cup coconut aminos or low sodium soy sauce

2 tbsp coconut palm sugar

1 1/2 tbsp arrowroot powder or cornstarch

4 oz. rice noodles

Sesame seeds to garnish

The day before grab a bowl and combine the coconut aminos/soy sauce, sugar, ginger, garlic and red pepper flakes in a bowl, stir and cover to let the flavors come together overnight.

Heat a skillet over medium heat and add half the sesame oil.  Add peppers and onions, toss to coat and cook until onions are translucent.

When the onions and peppers are done, put them in a bowl and set aside.

In a saucepan, boil water and add 4 oz of rice noodles.

Mix the arrowroot/cornstarch in a small bowl with 2 tbsp water to make a slurry and get out your sauce from the fridge and have them ready.

In a skillet, add the rest of the sesame oil and the 12 oz of thin sliced beef which will cook quickly.

Add the slurry to the sauce and mix together then add to the cooked beef.

The sauce will thicken and add the peppers and onion back in and give it all a toss.

Drain the rice noodles and plate up.

Top the noodles with pepper steak and I added some green beans just for fun.

This version is much tastier than my teenage attempt, doesn't have enough sodium to kill a horse and thanks to slurry magic, I didn't have to ask the Mr:

(tenor.com)

Nutritional info (without noodles):  

Calories 485  Fat 21g  Sat Fat 6g  Sodium 605mg  Carbs 39g  Fiber 4g  Protein 38g

The nutrition data provided with each recipe are estimates and cannot be guaranteed. It should not be used in the treatment of medical conditions and you assume all risk should you choose to prepare the recipe.  Nutrition info calculated using Very Well Fit's nutrition calculator and you are encouraged to enter the exact foods you have on hand for a more accurate count. 

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