PEPPER STEAK
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.
Provided by Hippie2MARS
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Slice the meat while still partially frozen to make it things much easier.
- Preheat a large skillet over high heat.
- Add oil to really hot pan.
- Add meat and sear on all sides, 5 minutes.
- Season lightly with salt and remove to a plate.
- Cover meat loosely with foil to hold heat.
- Reduce heat on pan to medium.
- Add butter to pan.
- Add peppers, garlic, onion and mushrooms to pan.
- Saute vegetables 5 minutes.
- Sprinkle flour over vegetables and cook 1 minute longer.
- Whisk in sherry and start to pick up pan drippings.
- Whisk in consomme and continue whisking.
- Add tomato paste, ginger, soy sauce and black pepper.
- Slide meat back into the pan and coat with sauce.
- Reduce heat to low and simmer 5 minutes.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 500.7, Fat 33, SaturatedFat 12.8, Cholesterol 111.5, Sodium 552.8, Carbohydrate 8.2, Fiber 1.1, Sugar 2.3, Protein 32.7
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