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Mr. Food: Asian Pepper Steak

Where's the beef? Are you lookin' for the best beef for your buck? We'll, Mr. Food is "slicing up" a few helpful hints for that leaner, meaner piece of meat.

When a recipe calls for strips of beef, today we can buy the beef already cut that way, but if we want to save quite a few pennies, we can cut it so easily ourselves. I'll show you how!

Here's a piece of top round that we’ve put into the freezer for about 30 minutes to firm up. Now, with a sharp knife, we can slice it or cut it into whatever size works for our recipe. See how much easier that is when it's more firm, less wobbly? And that'll work with any meat you want to slice thin to cook up fast.

For instance, this recipe: In a large skillet, in a couple tablespoons of vegetable oil, we brown 1-1/2 pounds of the beef strips – it takes 2 to 3 minutes. Add strips of red pepper, 1/4 pound of sliced mushrooms, a few sliced scallions, and 1 minced garlic clove.

Let that cook 4 to 5 minutes, until the veggies are tender, and for the Asian taste, add in 1/2 cup beef broth, 3 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon ginger.

With a few more minutes, it's ready to dish out over a bed of rice! We can even use one of the really quick rice packets! And want to use different colored peppers? Nice touch!

If you’d like the recipe, just send a self-addressed, stamped envelope, marked "Asian Pepper Steak," to me, Mr. Food, right here at the station, or it's a mouse click away online for the cool trick for making short work out of slicing meat, and a very popular simple dish to go with the simple slicing!

They'll think we went to a lot of trouble for them. Well, let them! "OOH IT'S SO GOOD!!®"


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