If you already have the components to make mulled wine or cider, why go out and acquire mulling spices? It’s so simple to put together and delicious. In a container that is airtight, store.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 pound beef top sirloin steak
- ¼ cup soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground ginger
- 3 tablespoons vegetable oil, divided
- 1 red onion, cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 2 tomatoes, cut into wedges
Instructions
- Slice steak into 1/2-inch thick slices across the grain.
- Dotdash Meredith Food Studios
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
- Dotdash Meredith Food Studios
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
- Dotdash Meredith Food Studios
- Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
- Dotdash Meredith Food Studios
- Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
- Dotdash Meredith Food Studios
- Stir everything together to mix and blend flavors, and serve.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 972 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I’m a chef and this is an excellent recipe. It could easily be featured on any higher end restaurants menu. P.S. I agree with Zigster
awsome!
Kim, I have the same recipe, and I have made it for many, many years. It is from a magazine, maybe Good Housekeeping, because I cut it out and use the cutout as my recipe (it’s all taped over so I don’t lose a word on it. It is the best recipe ever! I do double the
Thank You for taking the time to post this recipe. I was having a not so good day here in Mexico. In 2 days I will be driving up to Texas so I was fridge and freezer cleaning. When I had finished I had enough for everyone, and they were very grateful… Take Care..
The cook time was correct and the recipe was easy to follow but it was too sweet for us and needed something more flavor wise. Husband said it was good but I would not make again
Great flavor! I added fresh mushrooms cut into quarters & used pre-made Thai noodles instead of rice.
Love this!!
It tasted just like my mom’s used to. I didn’t marinade the meat – I just mixed that up and added at the end so it was nice and saucy (boil for a minute or two to thicken). I also added mushrooms because they make everything yummier! Delicious, quick and easy!
I love this recipe. It was delicious! I did add about a quarter of a cup of water to make a little gravy, didn’t use tomatoes, and I added broccoli.
This is a GREAT base recipe, and the cooking times were exactly right, but imo, it needed a little more color and flavor. So the 2nd time I made it, I used half green and half red pepper. At the end, I added about a TBSP Worcerstershire Sauce and liberally sprinkled it with Montreal Steak Seasoning (2 passes over the pan or wok), an extra pass of soy sauce, and a pinch of red pepper flakes. I like the other suggestions of maybe a minced garlic clove or two also. I LOVED the fresh tomato wedges thrown in at the end! It’s a nice looking dish and it all goes together in less than an hour easily! Great basic recipe to make your way but start here! It’s great the way it is for a family with small children, but you might want to double the recipe for 4. Thx! I’ll keep this one handy! Served over Basmati white rice simmered – covered tightly in beef broth for 20 min.
I added garlic and did not use tomatoes. Other than that, it is very good.
Thank you Kim for this excellent recipe! 10 x’s better than any nearby restaurants version. There were no leftovers between 3 of us.
I excluded the tomatoe and only used green bell pepper. My child who doesn’t like anything loved it!! thanks!
One of our favorite meals! We buy a couple egg rolls and friend rice from our local Chinese restaurant and the meal is complete. I always use the beef coulotte steak and it’s always so flavorful and tender.
My family absolutely loved it. It is easy to make and sooooo tastey. Served it over rice.
So easy to make and absolutely delicious!
Absolutely easy, especially if you buy the steak already cut. My husband said it was fantastic!!!
Yummy! Added garlic and left out tomatoes (both personal preference) and will add red pepper next time – going in the rotation. Now if I can just figure out how to make white rice that is not undercooked or overcooked….
I added garlic and it came out amazing! Definitely a house favorite now!
Oh my goodness!!!! Your mom and mine must have cut this recipe together. I have been trying to find this recipe for years every since my mom past away. Thank you for posting this ❤️
Wife said yummy