When I was a little kid, around 5 or 6 years old, I had this friend that was a little older than me. She lived across the street, and I would sometimes go over to her house after school. Her mom worked so she introduced me to some of the great female artist of the late 80’s. We would jam out and eat a frozen tv dinner, that just so happened to be pepper steak and rice.
I remember those flavors so vividly and would still request that frozen concoction years later, even after we had moved away. I don’t remember the brand that it was, nor what the package looked like, but the flavors are still in my mind. I began thinking about that meal not long ago, and looked on a trip to the grocery store to see if I could find it. I suppose it’s not made anymore, or the brand re-branded itself, and looks completely different from what I once knew it as. I started searching out a recipe that I could recreate to taste like that frozen meal that I loved so much. Lucky for me I ran across one on Pinterest from Gimme Some Oven and as soon as I made it, I knew the flavors were so similar to what I had remembered.
- 1 pound thinly sliced flank steak
- 2 tablespoons rice wine vinegar
- 1/3 cup water
- 1/4 cup soy free soy sauce or if no soy allergy, just use regular
- 1 tablespoon corn starch
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 3 bell peppers thinly sliced, I used red, yellow, and orange because those are our favorites
- 2 scallions sliced about 1/2 inch to 1 inches
- 2 tablespoons fresh minced ginger root go for the real stuff here, don't use the ground stuff
- 1 heaping tablespoon minced garlic
- Rice for serving
- Combine the first 6 ingredients in a gallon zip lock bag, or bowl. Mix well to thoroughly coat the meat. Cover if using a bowl, and marinate in the fridge for at least 15 minutes, but longer will yield stronger flavors.
- When your ready to cook the meat, heat one tablespoon of the oil in a large pan, over medium high heat.
- Saute the garlic, ginger, peppers, and scallion for several minutes or until the peppers are heated through, and the garlic and ginger are fragrant.
- Remove from the pan, and set aside.
- Heat the remaining tablespoon of oil in the same pan, over medium high heat.
- Cooking in two batches, using tongs, remove the meat from the marinade (reserving the marinade). Cook the first batch of meat, remove from the pan, and cook the second batch of meat. You are only looking for the meat to lose it's pink from the outside a bit. Only 2 to 3 minutes are needed to cook the meat.
- Remove the second batch of meat, and pour the marinade into the pan. Heat through, until slightly thickened.
- Place the meat and veggies back in the pan and toss to coat.
- Serve over rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 90mg Sodium: 945mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 35g