Hello Darlings,
Today, I have a pepper steak recipe that I have updated over
the decades. However, instead of using round
steak that is traditionally using, I am
using Top Sirloin steak.
This is my first time using top sirloin steak, and to be
truthful I used it because I didn't have the round steak.
And I must say that the meal turn out to be delicious.
So to avoid becoming long winded, below is my
new pepper steak recipe.
…..
Evelyn's Pepper Steak
Made With Top Sirloin Steak Recipe
Total prep and cook
time about 1 1/2 hours
Serving size: 4
Ingredients
- 1 1/2 to 2 lbs top sirloin steak
- 1 1/2 large bell pepper, any color
sliced into strips
- 1 large onion, sliced into rings
- 3 cloves garlic, chopped
- 2 bouillon cubes
- 1 1/2 tablespoons low sodium soy sauce
- 2 tablespoons flour
- 1 1/2 cups water
- Season salt
- Table salt
- Black Pepper
- Cayenne pepper, 2 to 3 light shakes of
the bottle
- 4 - 5 tablespoons of olive oil
Directions
- Using an extra sharp meat cleaver
slice steak thinly into 1 1/2 inch strips, removing as much fat as
possible
- Add 2 tablespoon of the olive oil into
a large 12-inch skillet and heat on medium heat
- Season steak with salt and pepper
- Add steak strips to skillet
- Stir, cook until steak is brown all over
- Then cover and continue to cook in its
juices about 20 minutes
- Stirring occasionally
- Then saving the steak juice, remove steak
from skillet and set aside.
Now
to make the gravy. Stir frequently from
this point on in the cooking process.
- In skillet add the remaining olive oil
and mix well with some of the steak
juice.
- Add the flour and mix until it is
pasty. No need to brown because the juices are brown.
- Add a little more steak juice to
spread flour mixture a little bit.
- Add
enough season salt, cayenne pepper, and black pepper for taste.
- When mixture begins to bubble, add the
remaining steak juice, soy sauce, bouillon cubes, and water.
- Stir and heat until gravy begins to
thicken again.
- Then add garlic, bell pepper, and
onions.
- Heat until it begins to boil, then add
steak. Cover.
- Can add additional salt and pepper for
taste during cooking if needed to bring up the mild peppery taste.
- Cook until steak is almost tender
about 20 minutes, add a little water if the gravy thickens too much .
- Then reduce heat and simmer until steak
is tender, about 10 minutes.
- Serve over rice.
Tip:
To prevent sawing or hacking on the meat, I recommend using an extra sharp chef's
quality and size meat cleaver to prep the steak. I do, and it is like slicing through butter
and took only a few minutes to prepare.
Also
to save time prep the steak and vegetables earlier in the day, or the night
before.
…..
Well there it is, the perfect pepper
steak meal. I do hope you enjoy it.
Until next time, Chow,
Darlings.
