Steak And Pepper Stir Fry

Posted on
Steak and Pepper Stir Fry 
makes 6 servings
ingredients:
1/4 C rice vinegar
1/4 C low sodium soy sauce
1 T grated orange zest
3 T sugar
1 t +  1 T cornstarch
1 1/4 lb flank steak, thinly sliced against the grain
kosher salt and cracked black pepper
2 T peanut oil
1 medium yellow onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
2 garlic cloves, minced
2 t minced fresh ginger
4 C cooked jasmine rice, for serving
1/4 C cilantro leaves for serving
 
method:
1. In a small glass liquid measuring cup, whisk together the vinegar, soy cause, zest, sugar, and 1 teaspoon of cornstarch. Set aside.
2. In a medium mixing bowl, sprinkle 1 Tablespoon of cornstarch and salt and pepper on the sliced meat. Toss to coat completely.
3. Heat oil in a large wok over medium heat. When it’s warm, add steak, and cook without overturning it too much. When it’s almost brown, and cooked through, transfer steak to a plate. Leave pan on the heat, and add 1 tablespoon oil again. Toss in onions, peppers, garlic, and ginger. Cook until onions are translucent and peppers are tender. Add beef back into the pan with the veggies and cook for another minute.
4. Pour on sauce mixture, and let simmer for 3 minutes, until it thickens and everything is coated. Serve stir fry over rice, topped with cilantro.
 the amazing Cannon Rebel DSLR that my dear friend Natalie from Steak and Pepper Stir Fry  the amazing Cannon Rebel DSLR that my dear friend Natalie from Steak and Pepper Stir Fry  the amazing Cannon Rebel DSLR that my dear friend Natalie from Steak and Pepper Stir Fry  the amazing Cannon Rebel DSLR that my dear friend Natalie from Steak and Pepper Stir Fry  the amazing Cannon Rebel DSLR that my dear friend Natalie from Steak and Pepper Stir Fry  the amazing Cannon Rebel DSLR that my dear friend Natalie from Steak and Pepper Stir Fry
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

Leave a Reply

Your email address will not be published. Required fields are marked *