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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is derived from a Rachel Ray recipe, and has that classic pepper steak taste. Be sure to use a good cut of meat, and don't leave out the sherry...it definitely makes the recipe. I don't usually cook with wine, so I was a skeptic, but it really does add just the right flavor to the recipe. Ingredients:
2 tablespoons vegetable oil |
2 lbs sirloin, sliced thin |
2 tablespoons butter |
1 garlic clove, minced |
2 green bell peppers, thinly sliced |
1/2 onion, sliced |
1/2 cup sliced mushrooms |
2 tablespoons all-purpose flour |
1 tablespoon tomato paste |
1/4 cup dry sherry |
1 1/2 cups beef consomme (i use campbell's) |
1/8 teaspoon ground ginger |
1 tablespoon low sodium soy sauce |
1/2 teaspoon black pepper |
Directions:
1. Slice the meat while still partially frozen to make it things much easier.
2. Preheat a large skillet over high heat.
3. Add oil to really hot pan.
4. Add meat and sear on all sides, 5 minutes.
5. Season lightly with salt and remove to a plate.
6. Cover meat loosely with foil to hold heat.
7. Reduce heat on pan to medium.
8. Add butter to pan.
9. Add peppers, garlic, onion and mushrooms to pan.
10. Saute vegetables 5 minutes.
11. Sprinkle flour over vegetables and cook 1 minute longer.
12. Whisk in sherry and start to pick up pan drippings.
13. Whisk in consomme and continue whisking.
14. Add tomato paste, ginger, soy sauce and black pepper.
15. Slide meat back into the pan and coat with sauce.
16. Reduce heat to low and simmer 5 minutes.
17. Serve over hot, cooked rice.
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