Mastering The best way Of Beef Recipes Isn't An Accident - It is An Artwork

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PREP NOTES:

Slightly crunchy vegetables add to the flavor of this dish.

It is important to chop your meat and vegetables roughly the same size to guarantee even cooking.

To save lots of on prep time, you may chop the vegetables a day forward and retailer them individually in airtight containers within the refrigerator. You may additionally prepare the meat a day forward with the marinade and store in an air tight container in the refrigerator. However, it is not essential to marinate the meat overnight to obtain the complete taste.

Stirring the food while it is cooking is vital to maintain it from burning.

1 pound Beef Stir Fry strips or Top Round Steak, Cut in 1 to 3 inch strips

1 teaspoon Sesme Oil

1 tablespoon brown sugar

1 tablespoon cornstarch

3 tablespoons low sodium soy sauce

Dash crushed crimson pepper flakes

1 medium green bell pepper, reduce thin 1 to 3 inch strips

1 medium pink bell pepper, Cut skinny 1 to three inch strips

1 medium yellow bell pepper, minimize skinny 1 to three inch strips

1 massive onion, Cut thin 1 to three inch strips

1 1/2 teaspoons garlic, minced

2 to 3 tablespoons olive 0il

Yields: Serves 4 people

Yummy Beef Pepper Steak Stir Fry!

Cut beef from 1 to 3 inches long--no thicker than 1/four inch. Thinner thickness makes the beef tender when stir frying. Thickness of the beef is essential.

Combine the brown sugar, cornstarch, soy sauce, sesame oil and red pepper flakes in a medium bowl. Stir all substances together until combined effectively. Add beef strips and stir to coat the beef. Cover bowl and put aside to permit the beef to marinate while making ready the vegetables.

Cut the bell peppers and onion into roughly 1 to three inch strips about 1/4 inch thick or less.

Mince 2 to three cloves of garlic to equal 1 1/2 tsp. You could use minced garlic that come in a jar.

Cooking Utensils, use at least a 12" nonstick fry pan with 2 or 3 inch sides or a Wok. If using a Wok, you will in all probability need to cook the meat and bell peppers in two batches.

Heat pan over medium high heat and add 1 1/2 tsp of Olive Oil and 1 teaspoon of garlic and stir collectively for a couple of seconds (it's alright for garlic to turn brown but not black) do not take away the garlic-- add the entire onion. Continue stirring continuously until the onions look translucent but are usually not limp. May add a little bit more olive oil if needed. Remove from pan and put in a large bowl.

Add 2 teaspoons of Olive Oil to the pan and stir. May add a bit of more olive oil as needed. Add the bell peppers and stir ceaselessly until performed however just a little crunchy. Add to the bowl of onions.

Add 1/2 tsp of garlic and a couple of teaspoons of Olive Oil to the pan and stir don't take away garlic. You may add extra olive oil if wanted. Cover and simmer over low heat for 2 minutes and serve over rice. Add the meat reserving the marinade left within the bowl for later (there will not be much left). Note: Remove meat promptly as soon as it turns gray so it is not going to over cook an develop into powerful. Cook and stir meat until the color changes from pink to light gray. It's possible you'll add a bit more Olive Oil if wanted. When meat is finished, add the bowl of onions, bell peppers, reserve marinade and stir collectively.

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