Pepper Steak Stir-Fry

Pepper Steak Stir-Fry
The recipe Pepper Steak Stir-Fry can be made in roughly 30 minutes. One portion of this dish contains around 30g of protein, 7g of fat, and If you have beef sirloin steak, bell pepper, cornstarch, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event. It works well as a budget friendly main course. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as Pepper Steak Stir Fry, Ginger Pepper Steak Stir Fry, and Venison Pepper Steak Stir Fry.

Instructions

1
In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside.
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Corn StarchCorn Starch
Soy SauceSoy Sauce
GingerGinger
WaterWater
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2
In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes.
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WokWok
3
Remove meat with a slotted spoon and keep warm.
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4
Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes.
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5
Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender.
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MeatMeat
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6
Serve with rice if desired.
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Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.
Dragonette Cellars Sta. Rita Hills Pinot Noir
Dragonette Cellars Sta. Rita Hills Pinot Noir
2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth. 
DifficultyMedium
Ready In30 m.
Servings4
Health Score23
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