Asian American stir-fry makes most of late-season peppers

Somehow this summer, I grew the most beautiful bell peppers in a variety of jewel-like colors. The last of them are maturing now – just in time for a warming fall meal.

I’ve been making pepper steak for more than 40 years. It’s a great way to stretch less than a pound of steak to feed four people – as well as show off tasty peppers.

This recipe is a variation of an old-school Asian American classic. (The original inspiration came from Sunset’s Oriental Cook Book, published in 1982.) Besides other tweaks, I spiced up this version with a home-grown red jalapeño added to the mixed bell peppers in shades of green, orange and red.

To cut the steak wafer-thin, start with a frozen steak. Half-defrost the meat so it’s still very solid, and use a sharp serrated knife. Sirloin is perfect for this dish, but other cuts of beef work, too.

Serve over rice (white or brown). If you like a thicker sauce, mix together 1 teaspoon cornstarch with 1 tablespoon water and add that with the broth.

Pepper steak

Makes 3 to 4 servings

Ingredients:

12 ounces sirloin steak or similar

2 to 3 tablespoons soy sauce

2 teaspoons cornstarch

2 tablespoons white wine

1 tablespoon sugar

1 teaspoon balsamic vinegar

½ teaspoon ground ginger

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

4 tablespoons oil, divided

½ cup onion, chopped

1-1/2 cups bell peppers, cut into 1/4-inch strips

1 jalapeño, seeded and chopped

1 cup mushrooms, sliced

½ cup tomatoes, chopped

½ cup chicken or vegetable broth

Instructions:

Slice steak into wafer-thin slices across the grain. Set aside.

Make marinade: In a medium bowl, combine soy sauce and cornstarch. Stir in white wine, sugar, balsamic vinegar, ginger, garlic powder and red pepper flakes.

Add beef to marinade and stir until well coated. Set aside.

In a wok or large frying pan, heat 2 tablespoons oil over medium-high heat. Add onion and stir-fry until soft, about 2 minutes. Add bell peppers, jalapeno and mushrooms. Stir-fry until they start to soften, about 2 to 3 minutes.

Remove vegetables from pan. Add remaining oil. Add beef to pan, reserving marinade, and stir-fry about 3 minutes, browning meat on both sides.

Return vegetables to pan. Add tomatoes. Stir fry until tomatoes begin to soften, about 2 minutes.

Add broth and reserved marinade to pan; stir to mix. Cover. Cook for 2 to 3 minutes until beef and peppers are done.

Serve immediately over rice.