Ingredients
1/2 c. red wine
1/2 c. brown sugar
1 medium green pepper, sliced
1 pkg. fresh mushrooms, sliced
1/2 tsp. pepper
1 to 2 lb. partially frozen steak
1 medium onion, sliced
1/2 c. soy sauce
1/2 tsp. ginger
1 Tbsp. cornstarch
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Combine wine, sugar, pepper, soy sauce, ginger and garlic in saucepan over low to medium heat. Slice steak (across the grain) into 1/4 to 1/2-inch strips. Place in container. Pour hot marinade over strips, stir and seal. Place in refrigerator for at least 30 minutes (up to 2 hours, depending on how much time you have). Drain marinade off meat strips; save. In a large preheated skillet, stir-fry strips over medium-high heat. Add sliced vegetables after 2 to 3 minutes; stir-fry vegetables quickly. Add cornstarch to marinade; stir well. Pour marinade cornstarch mixture into skillet and bring up to a boil. Reduce heat and check taste and consistency. Serve over rice or egg noodles.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue