Many people make the mistake of overcooking their meat, resulting in tough, chewy beef. Follow the directions below and make sure the beef is cooked through Serve immediately and enjoy a perfect dinner, either on Pesach or year round.
Place pepper steak in a large ziplock bag. Add the marinade ingredients. Mix well and marinate for 30 minutes.
Heat a quarter cup olive oil in a large frying pan over medium-high heat. Stir-fry the onions and peppers for five minutes.
Add beef and crushed garlic and stir-fry for four minutes.
Add tomato sauce, salt, and pepper. Cook an additional four to five minutes until beef is completely cooked through. Serve immediately.
Tips:
To save time, prep the meat in advance and freeze it in the marinade. Defrost when ready to cook.
Notes:
This dish works fabulously over a bed of mashed potatoes.
Description:
Photography: Moishe Wulliger
Food Styling: Renee Muller
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Scrumptious we all enjoyed it immensely.
Thank you
I just made this... my meat was not soft! I am so disappointed. What went wrong? How can I fix this for next time?
Hi MIriam! Did you let the meat fully marinate? Also, pepper steak is not a super soft meat but the goal is not to cook it too longer. Over cooking it is what can make it chewy!
which ingredients are for the marinade?
Marinade
2 tablespoons Tuscanini Balsamic Vinegar
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
which ingredients are for the marinade?