Pepper Steak Stir Fry

This delicious steak stir fry is easy to cook and although this recipe follows a Chinese style, you will also find similar in other Asian cuisines.

Cooking Method

• Partially freeze the steak for 15-20 minutes (this will make it easier to cut). Cut the steak into thin strips.
• Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup.
• Remove the stems and seeds from the bell peppers and cut into thin strips.
• Peel and chop the onion and garlic clove.
• Drain the can of baby corn and soak in cold water for 15-20 minutes then rinse under cold water. If you use fresh baby corn then just wash with cold water and drain.
• Combine the soy sauce with the beef broth. Set aside.
• Combine the cornstarch with the water and set aside.
• Heat up 2 tablespoons of oil or margarine a large skillet or frying pan with medium-high heat. Brown the meat, turning over once.
• Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan.
• Add the mushrooms and the baby corn. Cook for 1 minute.
• Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (this will take around 25-30 minutes).
• Add the peppers and stewed tomatoes. Cover and cook for another 5-10 minutes.
• Bring to a boil and stir in the cornstarch and water mixture. Cook, stirring constantly for 4-5 minutes until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.