Make Your Own Take Out: Pepper-Steak

You must have realized by now  how much I love to eat out.  However, I really do cook and I enjoy it quite a lot.  One of my favorite things to do is cook food that we would normally order in or go out to eat.  Why?  Because it is cheaper, tastier, and I control the quality of ingredients.  Charlie loves Chinese food so this is a special one for him.  You know the comfort feeling you get from eating food that is totally bad for you, well?  I’m sure you also know the feeling in your stomach you get from eating all that grease and salt.  Food is our nourishment and how we treat it is how it treats us.  Now, I’m not going to preach to you the benefits of healthy eating here, I’m sure you are already aware, but I want you to experience the amazing feeling you get from making your own take out.  You have the control.

This recipe has a rich, bold sauce that both warms your tummy and your conscience.  The red wine here adds a layer of flavor that you can’t get if you were to order pepper steak from your local Chinese take out.

This is adapted from Ellie Krieger’s So Easy cookbook.  Ellie uses onions, but I like the sweetness of shallots here, it adds a Mediterranean touch.  We also made enough vegetables only for two because I don’t love the way peppers taste after they are frozen, but we made the full recipe of steak because it does freeze really well and is great for leftovers.  Learning to make your favorite take out at home will do wonders for you, make this your first step.

Recipe:
Tri-Color Pepper Steak
Adapted from Ellie Krieger's So Easy

This recipe is super easy, super tasty, and there is no guilt here.  Ellie uses 1 large onion, but I prefer the sweetness of shallots.  The red wine adds great depth and cuts through the soy, the alcohol evaporates so don't skip this ingredient because you don't like alcohol.

4 Teaspoons canola oil
1 1/4 pounds top round, London broil, or flank steak, thinly sliced
5  large assorted bell peppers (about 2 pounds total)
2 Shallots or 1 large onion (depending on your flavor preference), sliced into half moons
4 cloves garlic, sliced
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
3 cup cooked brown rice


Heat 2 teaspoons of the oil in a large skillet over medium-high heat.  Add the beef and cook until browned on all sides.  Transfer the meat with its juices to a plate.
  Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat.  Add the peppers and onion(s) and cook, stirring occasionally, for 5 minutes.  Add the garlic and continue cooking until the peppers are softened and onions are translucent.
  Return the beef and juices to the skillet and add the broth, wine, soy sauce, and pepper.  Bring to a boil.  Reduce the heat and simmer until the liquid has reduced by half.  Stir in the dissolved cornstarch and cook until the mixture thickens.  Serve over the rice.

Makes 4 servings