Churchill Co Cowbelles Recipe

Churchill County Cowbelles | Favorite Beef Recipes By Leana L. Carey, President

Helpful Cooking Tips

Be sure to sear steak in batches or it won’t brown, it will steam. Good tip when cooking any meat: do NOT overcrowd your pan. Dab the steak dry for a better sear and cook over a moderately high heat for better browning. Only quick sear the beef. Overcooked steak won’t be tender and juicy. Of course it shouldn’t be red and raw, but it should have some pinkness to it in the interior.** Cook veggies just to a tender crispness; they should still have some nice firmness. Soggy veggies are never good in stir-fry. Cook sauce just long enough to thicken. Also, do NOT boil the veggies in stir-fry sauce. This would end up really diluting the sauce from the juices of the veggies extracting as they cooked.

Asian-Inspired Skillet Pepper Steak

A quick and easy Pepper Steak made with tender slices of protein rich sirloin steak and fresh, tender crisp bell pepper and onions. Everything is coated in a simple sauce with rich umami and peppery flavors.

INGREDIENTS

1 1/4 lbs. top sirloin steak 1/3 cup low-sodium chicken broth 1/4 cup shaoxing wine* (*substitue: dry sherry or white wine) 3 Tbsp soy sauce* 1 Tbsp rice vinegar 1 Tbsp granulated sugar 2 tsp cracked black pepper 2 tsp dark sesame oil 1 Tbsp cornstarch 6 tsp vegetable oil, divided Salt 1 red bell pepper, chopped into bite size pieces 1 green bell pepper, chopped into bite size pieces 6 green onions, white portions sliced, green portion chopped into 2-inch pieces 1 Tbsp minced garlic 1 Tbsp peeled and minced fresh ginger

Shaoxing Wine is a very inexpensive Asian pantry staple found at any Asian supermarket, or try World Market or Amazon.com

INSTRUCTIONS

Place steaks on cutting board, cover with plastic wrap and pound with the flat side of meat mallet to help flatten slightly and tenderize. Cut steak into 1/3-inch thick strips about 2-inches long. Dab steak dry with paper towels, separate pieces sticking together. Set aside. In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside. Preheat a 12-inch non-stick skillet over moderately high heat. Drizzle in 2 tsp vegetable oil and add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt. Let sear just about 45 - 60 seconds on first side until nicely browned on the bottom, quickly turn and let brown on opposite side about 45 - 60 seconds longer. Transfer to a sheet of foil or plate. Repeat process with 2 more teaspoons vegetable oil and remaining half of the steak. Add the last 2 teaspoons of oil to the empty skillet and leave over moderately high heat. Add bell peppers and saute, tossing occasionally, about 3 to 4 minutes until slightly tender. Add in green onions, garlic and ginger and saute 1 minute longer. Whisk sauce mixture again then pour into skillet. Let it cook until it thickens. Toss in the cooked steak and stir. Serve warm. NOTES: If you need to to cut back on sodium, you can use low-sodium soy sauce and unsalted shaoxing wine. **Reminder: The USDA recommends cooking steak to 145 degrees in center for food safety.