Ginger Teriyaki Pepper Steak

Ever feel like you just want to make a super quick, easy and inexpensive Shabbat meal? If you have a well stocked pantry, this recipe will become your go-to. After a long vacation in Florida I came back to a pretty empty fridge. Instead of going crazy at the supermarket, I wanted to make a meal out of items that I already had on hand. This is a great way of using up all those items you stow away in the freezer, fridge door or pantry.

This recipe calls for a lot of vegetables. Once cooked, the vegetables will soften but retain somewhat of their crisp texture. It is a great dish to serve alongside any type of rice you are preparing. The Asian flavors will wake up your taste buds and have you going back for seconds and thirds.

Ginger Teriyaki Pepper Steak

1 tsp. Sesame Oil
1 tsp. Olive Oil
1 lb. of Pepper Steak Strips
1 Tbs. Light Soy Sauce
2 Medium Onions, sliced
4 Cloves of Garlic, minced
2 Cubes Frozen Ginger
4 Mixed Bell Peppers, sliced into strips
2 Cubes Frozen Red Chili Pepper
1/2 tsp. Fresh Cracked Black Pepper
1 Can of Corn, drained
1 Can of Bamboo Shoots, drained
1 Can of Water Chestnuts, drained
1/4 Cup of Teriyaki Marinade
1/4 Cup of Water
3 Scallions, sliced
2 Tbs. Toasted Sesame Seeds

In a large non-stick pan or skillet, heat up the two oils on medium high heat. Once hot, add your Pepper Steak Strips and sear on both sides until browned but not cooked through. I like to use tongs for this but you can use whatever is easier for you. Deglaze with the Soy Sauce. Remove the steak strips from the pan and set aside on a glass plate. Without wiping out the pan, add in your sliced Onions, Garlic and Ginger. Saute on high for about 3 minutes or until onions have softened. 

Next add the Bell Pepper strips along with the Red Chili Pepper and Black Pepper. Mix well and continue sautéing for a few more minutes. 

Next add the Corn, Bamboo Shoots and Water Chestnuts.

Add in the Teriyaki Marinade and Water. 
Add the Pepper Steak Strips back into the pan and stir to combine. 

Leave on medium high heat, covered, for about ten minutes. 
Continue to cook on low for another 25-30 minutes. 
Add in the scallions and sesame seeds a few moments before serving to garnish. 



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