Ginger Teriyaki Pepper Steak
Ever feel like you just want to make a super quick, easy and inexpensive Shabbat meal? If you have a well-stocked pantry, this recipe will become your go-to. After a long vacation in Florida, I came back to a pretty empty fridge. Instead of going crazy at the supermarket, I wanted to make a meal out of items that I already had on hand. This is a great way of using up all those items you stow away in the freezer, fridge door or pantry.
This recipe calls for a lot of vegetables. Once cooked, the vegetables will soften but retain somewhat of their crisp texture. It is a great dish to serve alongside any type of rice you are preparing. The Asian flavors will wake up your taste buds and have you going back for seconds and thirds.
- 1 tsp. Sesame Oil
- 1 tsp. Olive Oil
- 1 lb. of Pepper Steak Strips
- 1 Tbs. Light Soy Sauce
- 2 Medium Onions, sliced
- 4 Cloves of Garlic, minced
- 2 Cubes Frozen Ginger
- 4 Mixed Bell Peppers, sliced into strips
- 2 Cubes Frozen Red Chili Pepper
- 1/2 tsp. Fresh Cracked Black Pepper
- 1 Can of Corn, drained
- 1 Can of Bamboo Shoots, drained
- 1 Can of Water Chestnuts, drained
- 1/4 Cup of Teriyaki Marinade
- 1/4 Cup of Water
- 3 Scallions, sliced
- 2 Tbs. Toasted Sesame Seeds
- In a large non-stick pan or skillet, heat up the two oils on medium-high heat. Once hot, add your Pepper Steak Strips and sear on both sides until browned but not cooked through. I like to use tongs for this but you can use whatever is easier for you.
- Deglaze with the Soy Sauce. Remove the steak strips from the pan and set aside on a glass plate. Without wiping out the pan, add in your sliced Onions, Garlic and Ginger. Saute on high for about 3 minutes or until onions have softened.
- Next, add the Bell Pepper strips along with the Red Chili Pepper and Black Pepper. Mix well and continue sautéing for a few more minutes.
- Add the Corn, Bamboo Shoot, and Water Chestnuts.
- Leave on medium-high heat, covered, for about ten minutes.
- Continue to cook on low for another 25-30 minutes.
- Add in the scallions and sesame seeds a few moments before serving to garnish.
- Add in the Teriyaki Marinade and Water.
- Add the Pepper Steak Strips back into the pan and stir to combine.
Hannah Levy is a food blogger who truly lives to eat. Mrs. Levy hosts many cooking classes at SBH's Food Pantry as well and loves to share her love of food with others for a good cause.