Sesame Ginger Pepper Steak Stir Fry
This came together because I had peppers leftover from the 10-minute chili we made the other day and a steak in the freezer. That’s it, really. I threw some spices in to make it like pepper steak. The key to this, I think, is marinating the meat ahead of time IF you are using a poorer cut of meat. Flank steak? Marinate 2 hours. London broil? Marinate 24 hours. Strip or filet? You’re probably fine. Also: Can I come live in your mansion?
To marinate your meat, do the following: For every 2 lbs of meat, put it in a ziploc bag with the following: 2 tbsp Worcestershire sauce, 1 tsp minced garlic, 1 tsp apple cider vinegar, 1 tsp. cooking wine, pinch of salt and pepper.
Recipe: Sesame Ginger Pepper Steak Stir Fry
- 2 lbs marinated steak (see above method), sliced into thin strips
- 4 peppers, sliced – I used red, orange, and yellow
- 2 tbsp. fat (butter/oil/coconut oil)
- 1 medium onion, sliced
- 1-2 c. cabbage shredded/sliced
- 1 tsp. Srirachi sauce (optional for added heat)
- 1/2 tsp garlic powder
- 5-8 turns fresh ground black pepper
- 1/2 tsp. salt
- 1 tsp. tamarai
- 1 tsp. honey
- 1 tsp. fresh minced ginger
- 1 1/2 tbsp. sesame seeds
- In a large saucepan, melt your choice of fat over medium.
- Add steak strips, pepper, garlic powder, salt, tamari, ginger, srirachi, and honey.
- Brown for 5-10 minutes on low.
- Add in peppers, onions, and cabbage.
- Reduce heat to low and stir often for 10-15 more minutes, until veggies are soft.
- Sprinkle sesame seeds and stir in.
- Serve with cauli rice or on its own.