Steak and Peppers

Here is another entry from the kitchen of my fantastic sister. Although, as you'll see, she can't really take all the credit for this one. And although it isn't the most flavorful or most complex dish our father makes, it has been a family favorite for a long time.

This is probably one of my favorite dishes Dad makes.  It is a simple combination of steak, onions, carrots, and peppers with a soy sauce tang and some serious chili spice.  The peppers release a distinctive smell when you start them in the pan and the instant I smell it I know good things are coming!  

If you don't have a wok (embarrassingly enough I do not) a cast iron skillet does the job just fine.  The key is to stir, stir, stir the vegetables and not to touch the meat!  

First start the chilies in the pan to get that lovely spicy oil all through the cooking oil.  Do not dice the chilies, leave them whole and remove them before serving.  Now that my family is completely addicted to spicy food (and why we think it is awesome that Christopher can burn off your taste buds!) I use 3 whole dried chilies, but you could use just 1 or 2 if you are not a fan of that burning feeling on your lips. Next, add the grated ginger to the pan and cook for 30 seconds.

Then you sear the meat in the seasoned oil, turning/tossing once so that each side gets all caramelized and delicious.  Once each side is browned, remove the meat to a plate and add the vegetables to the pan. Order is important here, according to how you like your vegetables done.

I like my vegetables (with the exception of the onions) to be crunchy.  However you like them done, keep continuously tossing them to prevent burning since the pan is kept so hot.  I would start the carrots and bell peppers first, they take the longest to cook.  Cook for 3 minutes, then add the onion.  Cook the onion till it is translucent then add the meat back cooking till your veggies are done how you like them. *Note from Mae: often celery is added to this recipe, and it adds welcome crunch! Feel free to experiment with adding extra veggies, building from the base of peppers and onions.

Combine the soy sauce, water, and arrowroot then add to the pan.  Cook till the sauce thickens.  I like more sauce so I use ½ cup water.  Serve this on top of white or brown rice.

• 1-3 chili peppers (if dried, soak in hot water to reconstitute)
• 2 tsp grated ginger
• ½ pound steak, cut into thin strips
• 1 bell pepper, cut into thin strips
• 1 carrot, cut into matchsticks
• 1 medium onion, cut into thin strips
• *1-2 stalks celery, sliced diagonally into 1/2" thick pieces
• ¼ cup soy sauce
• ¼ - ½ cup water
• 1 Tbsp arrow root