Faster than at a Chinese restaurant, and 1000x better: steak with onions and peppers! Introduction: This Asian-inspired steak with onions and peppers is a dish that makes you in less time than a takeaway order. Male pieces of steak, crispy peppers and sweet onion are stirred together in a shiny, rich sauce. The result? An explosion of taste, exactly as you know it from the Chinese . . . . but super fresh, faster and much better. Serve it with rice or noodles and you have a perfect meal for every day.
Ingredients: For 4 people: 500 g steak (entrecote, rump steak or oxen hare), in thin strips 1 red pepper, in strips 1 yellow pepper, in strips 1 green pepper, in strips 1 large onion, in wide portions 2 cloves garlic, finely sliced 2 tablespoons sunflower or arachide oil For the marinade: 1 tablespoon of soy sauce 1 tablespoon of cornesa 1 teaspoon of sesame oil 1/2 teaspoon of black pepper For the sauce: 3 tablespoons of soy sauce 2 tablespoons of oyster sauce 1 tablespoon of brown sugar or honey 1 tablespoon of rice vinegar (or white vinegar) 100 ml of bouillon water 1 teaspoon of corn sauce (solved in a little water) Instructions:
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Instructions:
Marinate steak: Mix the steak strips with soy sauce, cornesa, sesame oil and black pepper. Allow this to be retracted for 10 minutes (longer should always be allowed). Preparing vegetables: Cut the peppers into strips and slice the onion. Get everything ready in trays of stirrs going fast! Bake steak: Heat 1 tablespoon of oil in a wok or large pan on high heat. Bake the steak brown (not too long, so that it stays tender) in 1.1.72 minutes. Get out of the pan and move. Rotary vegetables: Add the rest of the oil to the pan. Stir-bake onion and sweet peppers for three minutes until soft but crispy. Add the garlic and fry for 30 seconds. Add sauce: Add soy sauce, oyster sauce, sugar, vinegar and water. Let simmer for a while and stir the corny solution to thicken the sauce. Steak back in the pan: Put the meat back in the wok and brew everything so that every bar in the sauce is covered. Hot for another minute, but don't let cook too long so the steak stays tender. Serve: Serve directly on warm rice or noodles. Finish with spring onion, sesame seeds or chili flakes for extra flavor. Serve and store tips: This dish tastes best immediately after cooking, when the vegetables are crispy and the steak is perfectly tender. Store leftovers in the refrigerator for up to 1 day. Warm briefly in the pan or microwave oven but not too long to prevent tough meat.
Variations: Spicy: Add 1 teaspoon of sambal, chili flakes or fresh red pepper. Sweet acid: Add 2 tablespoons of pineapple juice or a dash of orange juice to the sauce. With mushrooms: Stir box 150 g mushrooms for extra umami. Budget-friendly: Use chicken digging bars instead of steaks also delicious! Tips: Cut the steak against the wire for extra tenderness. Let the pan get hot well . . . . rudder boxes revolve around high temperature. You want shiny sauce like Chinese? The cornseed is essential. Too much fluid? Bake meat and vegetables in portions to prevent steaming. Conclusion: With this recipe for steak with onions and paprika you just get restaurant quality at home. It's ready quickly, incredibly tasteful and one of those dishes that everyone asks for. Perfect for a weekday, but also festive enough for the weekend. A real winner 1000x better than picking up!
