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Adding chili peppers to a standard pepper steak kicks it up a notch. The gravy is delicious, so serve over rice or couscous to absorb it all.
3 tablespoons oil
2 pounds (1 kilogram) shoulder roast or minute steak (number 5 meat), cut into strips
2 onions, sliced
5 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
1/2-1 green chili pepper, chopped
2 peppers, 1 red, 1 yellow, cut into strips
1 teaspoon Pereg Paprika
salt, to taste
pepper, to taste
1/3 cup Glicks Soy Sauce
1/3 cup Elvi Rioja Herenza Crianza or other wine
1/2 cup water
Heat the oil in a pot. Add the meat and brown on both sides.
Remove the meat from the pot and saute the onion and garlic until translucent.
Add the peppers and steam for three minutes.
Return the meat to the pot and add seasonings, soy sauce, wine, and water. Bring to a boil.
Reduce heat to a simmer and cook for 1 and 1/2 hours over low heat, until the meat is soft.
Serve over white rice or couscous.
Photography: Daniel Lailah Styling: Amit Farber
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Freezer Friendly Would this happen to freeze well? how can you make it in advance?
YOu can totally make this in advance and freeze it right then and there.