Pepper Steak (Stir Fried Beef with Peppers & Onions)

Pepper Steak is a classic of North American-Chinese cooking. We first had it in the 1970's, made by a friend of my father. We all enjoyed it enough that it went into my father's little collection of recipes. It's also quick and simple enough to make for a week-night supper.

At this time of year there's a great selection of peppers to choose from for this dish. I recommend sweet ones such as Doe Hill, Alma paprika, Cubanelle, Red Shepherd, or Hungarian Sweet Wax, but there is no reason not to add a little bit of hot pepper as well... use discretion. Or not, depending on how you like it!

3 to 4 servings
40 minutes prep time

500 grams (1 pound) round (or other) steak
3 or 4 cloves of garlic
1 tablespoon finely minced peeled fresh ginger
3 tablespoons soy sauce
3 cups sliced peppers, preferably in green, yellow & red
4 large shallots
OR 2 medium onions
1 tablespoon arrowroot OR corn starch
3 tablespoons broth OR water
2 tablespoons mild vegetable oil

Cut the steak into pieces about 1 1/2" wide, with the grain of the meat. Cut each piece into strips about 1/4" side, against the grain of the meat. Peel and mince the garlic finely. Peel and mince the ginger finely - the two should be roughly equal in volume.

Mix the garlic, ginger and soy sauce in a small bowl with the beef strips and let them marinate while you prepare the peppers and onions.

Core and deseed the peppers and cut them into bite-sized slivers. Peel the shallots or onions, and cut them into similar slivers.  Mix the arrowroot or cornstarch in a small bowl with the broth or water.

Heat one tablespoon of oil in a very large skillet over high heat. When it is hot add the beef strips with their marinade, and cook for about 5 minutes, stirring constantly, until browned all over and slightly dry. Remove them from the pan. (They can go back into the same bowl they marinated in.)

Heat the remaining oil in the skillet over high heat. Add the peppers and shallots or onions, and cook for 3 to 5 minutes, until slightly softened and about half cooked. Return the beef to the pan, and mix it in well. Continue mixing and cooking until the beef and vegetables are done to your liking, probably another 3 or 4 minutes. Stir up the starch and broth, and pour it into the pan, mixing well as you add it. As soon as the starch has thickened and is evenly distributed throughout the dish, remove it from the heat and serve it up.