As a child I never really got to experience my granddads cooking. I have experienced it through my dad. My dad knows most of the recipes his dad taught him. It’s no secret that my pop Arnold was a good cook! He cooked at hunt club suppers, for church functions and everything in between.

So I wanted to put a spin on this and build this recipe step by step! Pepper steak is best when using flank steak, cut into strips with an assortment of peppers and onions. Typically served over rice or with mashed potatoes.

Ingredients

• 2 lbs. of sliced Pepper Steak (flank steak)
• 2 to 3 medium sized Green Bell Peppers
• 2 red bell peppers
• 1 large Yellow Onion
• 2 to 3 tablespoons of Soy Sauce
• 1/2 tablespoon of Baking Soda
• 2 tablespoons of honey
• 2 tablespoons of White Wine Vinegar or Rice Vinegar
• 2 to 3 teaspoons of Garlic Salt
• 2 teaspoons of Onion Powder
• 1/2 teaspoon of Paprika
• 2 teaspoons of Black Pepper
• 3 tablespoon of Butter
• 1 tablespoon of Cornstarch mixed with 1/4 cup Cold Water + 1/2 tablespoon of Soy Sauce
• 2 to 3 tablespoons of Kitchen Bouquet *pictured and explained in post

Directions:

Remove pepper steak from the package and blot dry with paper towels. My store has this cut of beef labeled as “pepper steak.” You can also buy flank steak and cut into strips. Season the beef cuts on all sides with the garlic salt, pepper, paprika, and onion powder. Add this to a low, flat dish like a 9 x 12 casserole dish and let sit for a few minutes, then add the 2 to 3 tablespoons of soy sauce, honey, vinegar, and baking soda to a bowl. Mix well then pour over the meat and toss the meat to coat. Let this sit on the counter for at least 30 minutes.

1. Wash and slice your green peppers into strips as well as the onion. Set aside.
2. Heat a deep sided skillet with 1 tablespoon of the butter and let this melt. Add your peppers and onions and sauté for about 10 minutes. You want these softened, but still slightly crisp. I do like to season these with some garlic salt, pepper, and a shake or two of soy sauce while it sautés. When these have cooked for about 15 minutes total, remove from the pan and set aside.
3. In the same skillet, add the remaining two tablespoons of butter and let this get hot but not smoking. Add your beef strips carefully, and reserve the liquid in the dish you were marinating in. Sauté the beef strips, tossing and turning until they all look seared on all sides. This meat will cook quickly, as it is usually sliced quite thin. When the meat has some golden brown char to it, add the juices from the marinating dish. Bring this to a simmer, and simmer for 5 to 7 minutes.
4. Add your peppers and onions back to the pan. The pan should have some juices to it at this point. Add a tablespoon or two of the Kitchen Bouquet to the pan and let the meat and juices get a nice darker brown color. You may need to add a little more at the end as well. Sauté for 5 minutes.
5. Mix your water with the corn starch and soy sauce until smooth. Add to the skillet to thicken the gravy, then stir this continuously on low to medium heat until the gravy is slightly thickened. You do not want this super thick, more like a glaze. Check the color. If it is not a rich brown add a little more Kitchen Bouquet at a time until it is a deep rich color.
   
6. Turn off the heat and let this sit for 10 minutes before serving the meat and peppers and onions over rice.