Ginger Pepper-steak

This dish is perfect for the person who wants to eat a delicious home cooked meal but pressed for time. If you have 30 minutes, you have prepare this meal from start to finish  to eating.




Ingredients

1 lb steak strips
2 tsp Adobo con pimiento
1 tsp Cajun seasoning
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1/2 cup Merlot
2 tsp Worcestershire sauce
1/2 tsp cornstarch
1 tbsp fresh ground ginger
1 tsp garlic
1 cup water
1 cup onions, thinly sliced
2 bell peppers, julienned (use 2 different colors)

*Rinse steak strips in cool running water and lime juice, drain water

Preparation

  • Heat oil in pan and add steak strips. Cook over medium heat for about 10 minutes or until brown then remove from pan
  • Add Merlot, Worcestershire sauce, garlic, ginger and cornstarch. Stir until cornstarch has dissolved and there are no clumps in liquid.
  • Add water, stir then place steak strips back into pan
  • Stir in onion and pepper, lower heat, cover pan and simmer for about 15 minutes


Serve over rice or with steamed vegetables.

5 comments:

  1. I can make this if I get some lean steak strips and I can use the peppers from my garden. This is how my husband eats rice, always over a sauce. He can't understand how Americans eat plain rice LOL.

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    Replies
    1. Is your husband West Indian? Most West Indians I know (self included) cant eat plain rice. Gotta have something over it or mixed in ...LOL

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  2. He's from Cameroon, central west Africa. Cameroon has two official languages, English and French and my DH is French speaking.

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  3. My husband is from New Orleans and has to have rice with everything. He will not eat beans, veggies, etc without rice. He loves pepper steak...thanks for the recipe. I could make this and he could eat the meat and veggies. I can eat the veggies and rice. Could Merlot be substituted?

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    Replies
    1. You can use a sherry or a Zinfandel. If you're asking to nix the wine altogether, you certainly can but the wine gives a different level of flavor in my opinion.

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