Wednesday, July 31, 2013

Pepper Steak ... My VERY Favorite Meal

I mentioned during my blog commenting challenge last week that my mom's Pepper Steak is my favorite meal of all time. In my book, there is nothing better than this dish. I could eat it every day! 

While I've had pepper steak elsewhere, it has never lived up to my moms version. One reason is I've never seen anyone else fry udon noodles for the base! That makes it so out of this world! I hope you'll give this one a try and let me know what you think!

Pepper Steak
Serves: 4-6

1 package dried udon noodles
1.5lbs lean round steak cut into strips and pounded into 1/4" thickness
1-2 green bell peppers, sliced into strips
2 large tomatoes, sliced
1 container (32oz) low sodium beef broth
1/2 cup water
1/3 cup low sodium soy sauce
Corn starch (the amount you will use may vary, see below)
2 Tablespoons paprika
1/2 Tablespoon garlic powder
2 Tablespoons butter
Vegetable oil for frying

Note: Be sure to use low sodium products in this dish. If you use the regular sodium broth and soy, it will be overwhelmingly salty and no good!

Slice your steak and pound with a meat mallet. This will help to tenderize the meat. Add paprika and toss on your cutting board to coat. 

In a large, deep skillet, melt butter. Add meat in one even layer. Brown over medium on one side and then flip to brown on the other. Sprinkle in your garlic powder (and salt and pepper if desired). Once meat is browned, cover with broth. Reduce heat to simmer and cover. Let simmer for 45 minutes or longer.

Meanwhile, slice peppers and tomatoes (I actually don't use the tomatoes, but mom does). Boil your udon noodles until just cooked, according to package directions. (Dried udon noodles pictures below). Also, combine water and soy sauce. Set aside.

Drain udon noodles well, and then heat another skillet over medium high heat. Add just enough vegetable oil (do NOT use olive oil) to coat the bottom of the skillet. Place a layer of udon noodles in the skillet, let brown on one side and then flip (I usually flip them using a pair of tongs and a spatula).

Add cornstarch (start with 2 Tablespoons) to the soy/water mixture. Add to the beef mixture. Stir well for a few moments and if sauce hasn't thickened enough, continue adding 1T cornstarch mixed with 1T water until dissolved into the mixture. Taste for seasoning as well - you may want to add a little more soy sauce. Once sauce is the desired taste and consistency, add in peppers and tomatoes. Let simmer for five minutes, then serve.

Serve meat sauce over fried noodles. Enjoy!

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