Pepper Steak Recipe by Mr. Make It Happen

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Welcome to a mouthwatering Pepper Steak recipe that combines tender flank steak with vibrant bell peppers and onions in a flavorful sauce.

Perfect for a weeknight dinner or a special occasion, this dish is simple yet impressive, offering a delightful blend of savory and slightly sweet flavors. Let’s dive into how to create this delicious Pepper Steak!

First things first, it all starts with getting organized and preparing your ingredients. Here’s what you’ll need.

Today we are using skirt steak. It’s important to slice against the grain here to ensure the steak is nice and tender.

Skirt steak is a flavorful cut of beef that is popular in various cuisines, particularly in Mexican and Argentine dishes. It is known for its rich, beefy taste and relatively affordable price.

Here’s a closer look at skirt steak and why it’s important to slice it against the grain:

What is Skirt Steak?

**1. Cut of Beef:

• Skirt steak comes from the diaphragm muscle of the cow, located between the ribs and the belly. This cut is long, flat, and has a pronounced grain.

**2. Flavor and Texture:

• It’s prized for its deep, beefy flavor and relatively tender texture when cooked correctly. It has a noticeable grain and can be a bit chewy if not prepared properly.

**3. Cooking Methods:

• Skirt steak is often used in dishes like fajitas, stir-fries, and carne asada. It’s best cooked quickly at high temperatures, such as grilling or pan-searing, to maintain its tenderness.

Why Slice Skirt Steak Against the Grain?

*1. Understanding the Grain:

• The “grain” refers to the direction in which the muscle fibers run. For skirt steak, this is usually quite visible, as the fibers are long and run in one direction.

**2. Tenderness:

• Slicing against the grain means cutting perpendicular to the direction of the muscle fibers. This shortens the fibers, making each bite more tender and easier to chew.

**3. Chewability:

• If you slice with the grain (parallel to the fibers), the muscle fibers remain long, and each bite can be tougher and chewier. This is especially true for skirt steak, which, while flavorful, is more fibrous than some other cuts.

**4. Presentation:

• Slicing against the grain also results in a more visually appealing presentation, as the steak pieces will appear more uniform and appealing.

How to Slice Skirt Steak:

1. Rest the Steak:
   • After cooking, let the skirt steak rest for about 5-10 minutes. This allows the juices to re-distribute, ensuring the steak remains moist and flavorful.
2. Identify the Grain:
   • Look at the steak and identify the direction of the grain (the lines running through the meat).
3. Slice Perpendicularly:
   • Using a sharp knife, slice the steak perpendicular to the grain. Aim for thin, even slices to enhance tenderness.

Once you have the steak cut appropriately, add it to a mixing bowl along with the marinade. Let this marinate for 1-24 hours. 

What is a Slurry?

**1. Components:

• Starch: Common starches used in slurries include cornstarch, flour, arrowroot, or tapioca. Each type of starch has different thickening properties and is chosen based on the desired consistency and flavor.
• Liquid: The liquid component is typically water, but it can also be broth, wine, or other liquids used in the recipe. The liquid is used to dissolve the starch and create a smooth mixture.

**2. Purpose:

• Thickening Agent: A slurry is used to thicken sauces, soups, and stews. When added to a hot liquid, the starch in the slurry absorbs moisture and expands, thickening the overall mixture.
• Consistency Control: It helps control the thickness of a dish without altering its flavor significantly.

How to Make a Slurry:

1. Combine Ingredients:
   • In a small bowl, mix the starch with an equal or slightly greater amount of cold liquid. For example, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water.
2. Mix Well:
   • Stir until the starch is fully dissolved and the mixture is smooth. It’s important that there are no lumps in the slurry.
3. Add to Hot Liquid:
   • Gradually add the slurry to the hot liquid (sauce, soup, or stew) while stirring continuously. This helps to incorporate the slurry evenly and prevents lumps from forming.
4. Cook Until Thickened:
   • Continue cooking and stirring the mixture until it reaches the desired thickness. The slurry should be cooked for a few minutes to fully activate the starch and eliminate any raw taste.

Tips for Using a Slurry:

• Avoid Clumping: Always mix the starch with cold liquid before adding it to a hot mixture to prevent clumping.
• Adjust Quantity: Start with a small amount of slurry and gradually add more if needed. It’s easier to add more than to try to correct an overly thickened dish.
• Alternative Thickeners: Besides slurries, you can use other thickening agents like roux (a mixture of flour and fat), beurre manié (a mixture of flour and butter), or instant potato flakes depending on the dish and desired outcome.

In summary, a slurry is a versatile and simple thickening agent used in cooking to achieve the right consistency in a dish. By understanding how to make and use a slurry, you can control the thickness of your sauces and soups with precision.

Next, we just need to sear the steak on both sides and remove it. Next, add in the bell peppers and onions and cook for 5-10 minutes or until tender to your liking.

Once the peppers are tender, add in the steak and any remaining sauce – along with the slurry once the mixture reaches a boil. Reduce the heat and simmer for a few minutes. Season to taste and serve with rice.

Tips:

• Flank Steak: Slicing the steak against the grain ensures it remains tender. For even better results, marinate the steak for at least 30 minutes in a mixture of soy sauce, garlic, and ginger before cooking.
• Veggies: You can use different colored bell peppers to add a variety of colors and flavors to the dish. Feel free to add other vegetables like mushrooms or snap peas for extra crunch.
• Rice: For added texture and flavor, consider cooking your rice with a bit of garlic or ginger.

This Pepper Steak recipe is a savory, satisfying dish that pairs perfectly with white rice. The tender steak, crisp bell peppers, and savory sauce come together to create a meal that’s both comforting and flavorful.

Enjoy the delightful combination of tastes and textures with this easy and delicious recipe!

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