VELVETY FETA PEPPER STEAK

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Velvety Feta Pepper Steak image

Mmmm! This pepper steak recipe is unique in that it uses a tenderizing technique that makes a *big* difference in the texture of the meat. Wonderfully velvety, this dish is absolutely delicious! :) (Make sure to rinse the meat thoroughly after tenderizing.)

Provided by Julesong

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beef (boned top round steak, or whatever cut you like)
2 tablespoons baking soda
1/4 cup room temperature water
2 teaspoons dry mustard
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter
2 cups sliced mushrooms
1 onion, sliced thin or diced,your preference
1 medium red bell pepper, seeded and cut into strips or chunks,your preference
2 tablespoons water
2 teaspoons balsamic vinegar
1/2-3/4 cup crumbled feta cheese, to taste

Steps:

  • Trim fat from beef.
  • Slice very thinly across the grain into strips and place in ceramic or glass bowl.
  • Mix together the baking soda and 1/4 cup water, then pour it over the beef.
  • Stir well and let sit for 15 minutes.
  • Remove the sliced beef from the bowl and rinse it thoroughly under running cold water in a colander (this is a very important step! make sure to rinse it really well); let drain.
  • Combine the mustard, black pepper, garlic, and salt in a large bowl.
  • Add drained beef, tossing to coat.
  • Heat olive oil and 1 Tbsp butter in a large nonstick skillet over medium-high heat.
  • Add beef mixture, saute 4 minutes or until done; remove the meat from the pan, keeping warm.
  • Add remaining Tbsp of butter, mushrooms, onions, and bell pepper to pan, and saute 3 to 4 minutes to slightly brown; add water, cover and cook about 5 minutes to preferred doneness.
  • Add the cooked meat back into the pan and stir in vinegar; remove from heat and stir in cheese.
  • Serve with rice or noodles. For a nice variation on this recipe, try using other cheeses: grated smoked Gouda, gorgonzola, etc.

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