Wednesday, February 02, 2005

Stir-Fried Top Round Steak with Bell Peppers

This is a recipe from Del Monte Kitchenomics. Instead of beef sirloin, I used top round steak, which I cut into thin strips using a very sharp knife.

For such stir-fried beef recipes, I have come to favor top round steak because I did not like it when cooked the usual way -- pan-seared. I found it too tough and dry. Cooking it as strips requires just a few minutes of cooking time, hence, I can thoroughly cook it (both me and hubby like any meat well-done) and still retain its juiciness.


1 lb top round steak, cut into thin strips,

Marinated in :

1 1/2 tsp soy sauce,

2/3 tsp iodized salt

2 tsp sugar

1 tbsp cornstarch

1 tbsp tomato ketchup

1 dash of crushed red (cayenne) pepper (optional)

1/4 tsp pepper for 20 minutes. Set aside.

6 cloves garlic, crushed (about 3 tbsp)

1 medium onion, cut into rings

1 tbsp ginger strips

1 can (140 g) Tomato Sauce (I used my canned tomato sauce, about 1 cup)

1/3 cup water

1 tbsp soy sauce

1 large red and green bell peppers, cut into strips

2 stalks green onions, chopped


Saute garlic, onion, ginger and marinated beef strips. Cook for 5 minutes.

Add tomato sauce, water and soy sauce. Simmer for 15 minutes. Stir in bell pepper and let cook until wilted (or don't if you want it crispier) and add green onions. Serve over hot rice.

This recipe has been approved by my husband and kids.

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