Sunday, March 8, 2009

What's for Lunch?

March 8, 2009

Pepper Beef. Beef with green peppers over rice. Quick, simple and satisfying.

(Above: Pepper Beef)

1 - 1.5 pound of beef
2 green bell peppers
1 small onion
2 Tablespoon of vegetable oil

1 teaspoon white pepper
1 Tablespoon of corn starch mix with 1 Tablespoon of water
1/4 cup of water

For marinate:
3 Tablespoon soy sauce
2 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon white pepper

For sauce:
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
2 Tablespoon oyster sauce

  • Cut beef into bite size
  • Mix marinade and put marinate with beef, and mix well
  • Put beef in fridge for 30 minutes
  • Meanwhile, cut up onions and green bell peppers into small pieces
  • Once the 30 minutes is up, heat up pan with oil
  • Once oil is heated up, cook onions until soft, approximately 2 minutes
  • Cook beef for approximately 2 minutes
  • Put sauce and green bell peppers in with beef and put in the remaining 1 teaspoon of white pepper
  • Pour 1/4 cup of water and put the cornstarch mixture with the beef
  • Continue cooking for another 1 minute or until the beef is to your liking
  • Taste and if you think it needs a little bit more oyster sauce, put one more Tablespoon of oyster sauce if needed
  • Remove from heat and serve over white rice

Note: Corn starch is used in most Chinese cooking to make the sauce thicker. Sometimes chicken stock is used instead of water. So depending on how saucy you want the sauce to be, you can adjust the amount of water / chicken stock you put in and the corn starch mixture.

Quilt & Bitch

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