The spice I used tonight was ginger. What I made was Pepper Steak Stir-Fry. I found the recipe in All You Magazine. My mom gives them to me after she reads them and I have found a few great recipes in there.
- 2 Tbsp. canola oil
- 1 lb. top round steak cut into strips
- Pepper
- 2 green bell peppers, seeded, chopped
- 12 scallions, white and light green parts, cut into 1-inch pieces
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 Tbsp. minced fresh ginger
- 2 Tbsp. soy sauce
- Cooked rice optional
Warm 1/2 Tbsp. oil in large skillet or wok over medium heat. Season steak with pepper. Add half of steak to skilled and stir-fry for 4 minutes, until just brown. Remove to a plate; tent with foil. Repeat with another 1/2 Tbsp oil and remaining steak.
Return reserved cooked steak to skillet. Add peppers, scallions, mushrooms, garlic, ginger, soy sauce and remaining 1 Tbsp. oil to skillet. Stir-fry for 3 minutes until steak is cooked through and vegetables are lightly browned but still crisp. Serve over rice if desired.
I don't put mushrooms in since we don't like them.The recipe does call for fresh ginger and the first time I made it I actually used fresh ginger. However, using the powder ginger in our spice rack was a lot faster, easier, and I thought it tasted better. The fresh ginger was too strong.
Then I made Fried Rice to serve with it. This recipe uses ham but I leave that out since I'm making it as a side for the Pepper Steak. I also cook the rice longer at the end then the recipe says to. I cook it for 5 or 6 minutes and I think then it tastes more like restaurant fried rice. Also, I read that it works best if the rice is cold. So I cook the rice, put it in the fridge, make the pepper steak, then make the fried rice. This is a pretty time consuming meal for me cause there is a lot of chopping but it is definitely worth it and I think my husband would agree. And he now has lunch for the next two days!
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