A very basic stir fry of bell peppers and steak. To keep it gout friendly, no bone stock, no sugar, and limited sodium. But the dish is full of flavor.
Stir-frying is a great way to cook with smaller portions of meat. Use a small amount of meat with lots of veggies, and you have a relatively healthy meal. Limit salt and sugar, and it can be very gout friendly. This recipe makes two nice sized portions.
We went with a grass-fed strip steak for the steak part of the recipe. Since cutting way back on my meat consumption, it is easier to pay more for quality meat. It also helps that the kids are out of the house. But you can use any cut of meat that you like.
This recipe also works with leftover steak. If you’re using leftover steak, slice it and throw it into the wok without marinating.
Slice the meat about 1/4 of an inch thick we want the slices to be almost steak-like. We will also marinate them, so they are tender.
To your steak slices, add rice wine stir to coat the meat. Rice wine helps to reduce some of the meat smell. Add dark soy sauce and stir to coat the meat. Dark soy sauce adds saltiness, sweetness and colors the meat. Add water and stir to coat the meat. The meat will absorb the water, helping to keep the meat moist. Add white pepper and cornstarch, then give it a good stir. The cornstarch will help to tenderize the meat.
Let the meat marinate for at least fifteen minutes, but an hour is better. That will give you time to get everything else ready. And when stir-frying, you should have everything ready before you start cooking.
Prepare the veggies.
Bell pepper: Cut your bell pepper up into chunks. Today we used 1/2 of a green and 1/2 of red pepper. The red ones are sweeter but use what you have.
Onion: We used 1/2 of a medium onion also cut up into chunks.
Green onion: We finely chopped two green onions.
Garlic and ginger: They were roughly chopped. If they are cut too finely, they will burn when we season the oil.
Soy sauce: It adds saltiness and a depth of flavor. But it is high in sodium, so do not overdo it. A little does go a long way.
Peanut oil: Peanut oil has a high smoke point so it is very good for stir-frying.
Sesame oil: This gets added at the very end of cooking for flavor. The longer you heat sesame oil, the more taste it losses.
Now that all of the preparation is done, we can start cooking. The weather was decent, so I broke out the outdoor big burner.
Light the burner, adjust to a low flame. In s swirling motion, add oil to the wok. This will help to coat the sides of the wok. Now add the ginger, garlic, and green onions. Cook until you can smell garlic and ginger; it should only take a few seconds.
Add the onions and bell pepper, and turn the heat up. I do not go all of the ways up, but I do get a fire going. Stir-fry until the bell pepper chunks get some color on them. Turn the flam down or even off. Grab a plate and remove everything from the wok.
With the flame on low, swirl in some oil. Increase the flame to high and add the meat. Gently spread it out in a thin layer. If it sticks, do not force it, it will come loose. Let the steak sit for a few seconds until it comes loose. Now you can start to stir-fry the meat.
When the steak loses most of the red color, add the veggies back into the wok. Stir-fry until you like the doneness of the steak. Turn off the heat, and your pepper steak is now ready to serve.
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- 1 Bell pepper I used 1/2 a red and 1/2 of a green
- 2 Green onions
- 1 Tablespoon Garlic Roughly chopped
- 1 Tablespoon Ginger Roghly chopped
- 1/2 Onion 1/2 of a medium
Steak and marinade
- 12 oz Strip steak You can use any cut of meat
- 1/2 teaspoon Rice wine
- 1/4 teaspoon Dark soy sauce
- 1 teaspoon water
- pinch White pepper
- 1/4 teaspoon Cornstarch
- 1 teaspoon Soy sauce
- 1/2 teaspoon Sesame oil
- 2 Tablespoons Peanut oil
Marnate the meat
- Slice the meat about 1/4 of an inch thick
- To the steak slices, add rice wine stir to coat the meat. Add dark soy sauce and stir to coat the meat. Add water and stir to coat the meat. Add white pepper and cornstarch, then give it a good stir.
- Set the steak aside for 1 hour
Prepare the veggies
- Cut the bell pepper up into chunks.
- Cut the onion up into chunks.
- Finely chopped two green onions.
- Roughly chop the ginger and garlic
- On a low flame swirl in 1 Tablespoon of peanut oil
- Add the ginger, garlic, and green onions. Cook until you can smell garlic and ginger (roughly 30 seconds)
- Add the onions and bell pepper, and turn the heat up to high.
- When the bell pepper chunks get some color on them, reduce the flame and remove the veggies from the wok.
- With the flame on low, swirl in 1 Tablespoon of peanut oil.
- Increase the flame to high and add the meat. Gently spread it out in a thin layer. Let the steak sit for a few seconds until it comes loose. Now you can start to stir-fry the meat.
- When the steak loses most of the red color, add the veggies back into the wok. Stir-fry until you like the doneness of the steak. Turn off the heat, and your pepper steak is now ready to serve.