Today I have had a very productive day of blog posts! I’m about a week behind, so I am trying to catch up!
When I made this recipe it was a total spur of the moment kind of thing. I had another recipe picked out, then I went on to The Pioneer Woman website, and typed in “Marinated Steak” and this was one of the recipes it gave me, so I went with this instead…
People ask me all the time, how am I so motivated to workout…well one word comes to mind, FOOD! I like good food and I love to eat, so 2 hours in the gym 4-5 days a week is worth it to me to eat yummy foods and sometimes bad foods, and BACON! MMMMMMM
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
Red Pepper Flakes, For Sprinkling
(I also added shrooms to mine cause well I love shrooms and well they are GOOD)
Mix together soy sauce, sherry, brown sugar,
and chili paste (or chili oil.)
Place sliced beef in the mixture
and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook
for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat,
and add bell peppers (and hot pepper/jalapeno if using.)
Cook for a minute,
tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture,
evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet
and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir.
Normy watching the meat cook! (we had to open the windows and front door and back door to air the apartment out, I had the cast iron so hot, I smoked us out, and we were trying to prevent the smoke alarm from going off, so Normy is wearing his jacket here cause it was SO cold in the apartment).
Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
Top with cilantro leaves. Serve immediately.