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Pepper Steak
A Stir-fry Staple
When I was a kid my mother made pepper steak on a regular basis. She’d use a round steak and cook it too hot and too fast so it was always tough as could be – but it tasted mighty good. I hadn’t thought of it in years until a few days ago. The sirloin steak is much more tender, and because the recipe only calls for 1/2 pound it’s pretty cheap. Don’t be tempted to add more meat, the steak is only one ingredient.
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
Love pepper steak. Especially with sirloin. If I have to use tougher cuts, I simmer them until tender, then add the vegetables.
As you say0 it’s a great way to stretch a food dollar. Tasty too.