Asian Red Pepper Beef & Mushrooms

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This Asian Beef dish is delicious and one of my favorites to make because it’s easy and tastes like I just picked it up from our favorite Chinese restaurant. You only need 30 minutes to prepare it. Slicing the meat and peppers thin is key to cooking and getting it on the table quickly.  If you choose to grill the meat, slice it thin just before adding to the cooked vegetables. Another option is to wrap a small portion of the beef mixture in a warm tortilla to eat fajita-style. I warm tortilla’s individually in the microwave for 12-15 seconds at the same time I call family to the dinner table.

Asian Red Pepper Beef & Mushrooms


Soy sauce mix
4 tablespoons soy sauce
4 tablespoons red cooking wine
3 tablespoons of sugar
4 teaspoons of rice vinegar
1/2 – 1 teaspoon red pepper flakes (to your taste)
1 teaspoon corn starch

Beef & Vegetables
1 tablespoon plus one tsp of vegetable oil
3/4 pound boneless New York Strip steak, thinly sliced (optional: use a tenderizer mallot before slicing)
1 large (or 2 small) red bell pepper, ribs and seeds removed, thinly sliced
3 garlic cloves minced
cooked rice for serving
thinly sliced scallions or green onions for serving (optional)

In a small bowl, combine soy sauce, sherry, sugar, vinegar, red-pepper flakes, and cornstarch. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, cook meat, undisturbed, until browned on one side, about 2 minutes per batch. Transfer to a plate. Add 1 teaspoon oil and mushrooms to skillet and cook 2 minutes. Add bell peppers to mushrooms, stirring until peppers are crisp-tender, 2 minutes. Add garlic and cook until fragrant, 30 seconds. Whisk soy sauce mixture and add to skillet along with steak. Cook, stirring until sauce thickents, 1 minute.  To serve, spoon beef mixture over rice and top with scallions or green onions if desired.

Lisa

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