Family Sized Burrito Bowls w/ Avocado Cilantro DressingFebruary 8, 2019
Fashion, Fitness and Fun BlogFebruary 8, 2019
Flank, hanger, and top round steak also work here. Pepper steak is perfect with a cold beer!
- Neutral oil (olive oil is okay here too)
- 3/4 pound skirt steak, cut into 1/4-inch thick slices against the grain
- 3 peppers, various colors, sliced
- 2 medium onions, sliced
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon rice wine vinegar
- Cooked white or brown rice for serving
- Heat a large skillet or wok over high heat for 5 minutes.
- While the pan is heating, combine the soy sauce, cornstarch, and sugar in a small bowl and set the sauce aside.
- Pour about 2 tablespoons of oil into the hot pan–enough to generously coat the surface. Immediately throw in the steak (it’ll splatter), and leave for about 2 minutes to form a crust on each slice of steak. Sprinkle with salt, then stir fry to brown the steak on all sides, another 1 to 2 minutes.
- Push the meat to the side and add the onions. Cook for 3 minutes, stirring only occasionally. Sprinkle with salt, then add the peppers, and stir everything back together, then cook for 8 to 10 more minutes, until the vegetables have reduced and the onions have turned nicely brown, and even quite dark in places. Says mom “I love how they taste when they get a little burnt/caramelized with the soy sauce.” Add the sauce and turn off the heat. Toss to combine. Drizzle with the rice wine vinegar, toss again, taste for salt, and serve.