Pepper Steak

This is another one of those dishes that I grew up on.  Whenever I have this it always makes me think of home and it is just one of those recipes that my dad does way better than I ever could.  My dad does lots of cooking and he let me help along the way.  Getting recipes from him is hard sometimes because he has made them so often that he just does it, no measuring, no checking the recipe.  That's similar to the way I cook.  It definitely means I don't make a recipe the same way twice.

This is a super simple recipe with practically no prep work and few steps.  I like to make it when we're doing our homemade Chinese food nights although this is apparently a Japanese recipe.  Not to be disrespectful of Asian cooking but I think it still goes well with all of the Americanized Chinese food.

Dad's Pepper Steak

2 lbs. round steak-cut across the grain into strips (I also use flank steak and think it's a decent substitute)

Marinade:
1 part soy sauce or gluten free tamari (about 1/4 cup)
2 parts sake (about 1/2 cup)
1 Tbsp cornstarch
1 Tbsp ground ginger or if using fresh ginger, cut into disks and saute in oil.  Take out before eating.

Marinate meat over night or at least two hours.  Saute green pepper strips in oil, then meat with marinade, then add the peppers back in.  Serve with sticky white rice.

Note: Use gluten free tamari for a gluten free version.







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