Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shortcut pepper steak. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Shortcut Pepper Steak is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Shortcut Pepper Steak is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook shortcut pepper steak using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shortcut Pepper Steak:
- Get 1 lb boneless beef sirloin (thin strips)
- Get 2 cup green, red, and yellow sweet peppers (strips)
- Prepare 1 medium onion (8 wedges)
- Make ready 2 clove garlic (minced )
- Get 1 can Campbell's Beefy Mushroom Soup
- Take 1 tbsp soy sauce
- Take 1/2 tsp ground ginger
- Make ready 1 tbsp vegetable oil
- Take 1 cooked white rice
Steps to make Shortcut Pepper Steak:
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- Note that it takes about 15-20 minutes to cook this dish, once all of the veggies and beef has been prepped. So try to time your rice so that it's ready to eat at the same time.
- Prepare rice according to directions.
- In skillet/wok, over medium-high heat, stir fry peppers, onion, and garlic in 1 Tbsp of hot vegetable oil until tender/crisp. Remove and set aside.
- In same skillet, stir fry HALF of beef strips in remaining 1 Tbsp hot vegatable oil until browned. Remove and set aside. Repeat with remaining beef.
- In same skillet, combine soup, soy sauce, and ginger. Mix well. You can opt to adjust the soy sauce and ginger to suit your taste. Or you can substitute a Tbsp of oyster sauce and 1 teaspoon fresh, grated ginger.
- Return veggies and beef to skillet and heat through, stirring occasionally.
- Serve over bed of hot, cooked rice.
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- I've also made this using frozen peppers and/or onions. Although you can't beat fresh veggies, it really doesn't affect the flavor much.
- *** Recipe originates from Campbell's "Fabulous One-Dish Recipes" cookbook (1992) ***
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