Sirloin Strips with Sweet Peppers

I was watching Rachel Ray on TV one day and saw her make something like this, except that she added fish sauce to the gravy and tossed the dish with whole wheat noodles at the end, creating a kind of Thai dish. This is my version, definitely not Thai cuisine.

It’s very economical and very easy once your slicing is done and your mise en place is set up.

Ingredients

·         SIRLOIN STEAK, 1 pound

·         SWEET PEPPERS, 3, red, orange and yellow (or any combination thereof)

·         ONION, 1 large

·         EDAMAME (SOY) BEANS, ½ bag, shelled, frozen

·         BUTTER, 2 tablespoons (vegetable oil can be substituted)

·         BEEF STOCK, ½ cup

·         CURRY PASTE, 2 tablespoons

·         CORN STARCH, 1 tablespoon

·         SOY SAUCE, ¼ cup

·         GARLIC SALT, to taste

Directions

1.       Slice the sirloin into very thin strips about two to three inches long on a bias against the grain of the meat.

2.       Seed, de-vein and julienne the peppers.

3.       Slice the onions into half-moons and separate the layers.

4.       Thaw the frozen edamame beans.

5.       Combine the beef stock, curry paste and corn starch into a thin slurry.

6.       In a large pan over medium heat, cook the onions until soft but not browned. Season with garlic salt and set aside.

7.       Turn the heat on high and sauté the meat in the butter, removing the liquid into the slurry bowl.

8.       Add in the sweet peppers and stir until the peppers are heated through.

9.       Add in the onions and edamame beans and stir thoroughly.

10.   Add the curry slurry and soy sauce to the pan and stir to thicken the sauce. Season to taste.

11.   Serve with steamed rice.