Thursday, April 14, 2011

Pepper Steak (by simmering technique)

Simmering is a different technique, often confused with boiling. A few know the thin line between simmering and boiling. Having differentiated the difference between the two in my earlier post, let us prepare a simple steak through simmering technique.

Simmering Steaks are steaks served stew-style - these cook earlier than ordinary pot roasting technique.

1 lb. steak,  cut into strips
2 tbsp. oil
1 env. onion soup mix (many do not know how to measure an envelope - it is in fact 2 1/4 tsp)
2 cup of water
1 medium green pepper. For colourful display, you may substitute 1/3 part each red, green and yellow pepper
2 tsp. soy sauce
1/2 tsp. ginger
1 tbsp. cornstarch
Hot cooked rice

Fry the steak till brown in light oil, preferably in a large skillet. Stir in onion soup mix and 1 1/2 cups water. Bring to a boil, reduce heat and simmer covered for 20 minutes. Stir in ginger, soy sauce and pepper. Simmer again for 15 minutes or until meat is tender.

Mix cornstarch in remaining water and add to mixture, stirring continuously till the sauce is thickened. Serve over hot rice. 

Remember, if you have replaced the green pepper with the three coloured peppers, you would now find the difference as these multi-coloured pepper would give an exciting look of your steak. 

Serves 4


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