What's for Dinner?
School is starting back up again. The hot sauce of Summer has congealed into the routines of a Fall schedule. So what's for dinner? Today's recipe, pepper steak, is a great one for the family.
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Did you see last week's Ambrosia Pie?
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Enjoy this Texas Cooking recipe and have a great week!
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Here's a wonderful main dish you'll be proud to serve. Yes, there's a bit of prep work involved, but nothing daunting. Sirloin is not particularly tender, so get out your sharpening stone and put a fine edge on your kitchen knife to make short work of the slicing. The recipe gives you a choice with some of the spices, and let me just say right now that my personal preference is garam masala, but it's delicious with ground ginger or five-spice powder, too. It's totally up to you. You're going to love this.
- 1-1/2 pounds boneless sirloin steak
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1 10-3/4-ounce can beef broth, undiluted
- 1 medium onion, sliced
- 2 medium green peppers cut in 1/4-inch strips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger OR garam masala OR five-spice powder, your choice
- 2 medium, ripe tomatoes, peeled and cut into wedges
- Hot cooked white or brown rice
- Slice steak across the grain into 2x1/4-inch strips.
- Combine the cornstarch, sugar, black pepper and soy sauce, sirring well. Set aside.
- In a large skillet (preferably a 12-inch skillet), brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened.
- Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice.
- Makes 4 to 6 servings.
Lone Star List
Here are 10 things that caught my eye this week!
- A Pleasant Little Kitchen: Warm Okra and Red Onion Salad recipe
- Tag Sale Tastes: Pasta with Morels, Leeks and Peas
- Texas Monthly: The Rise of the Zebra Mussels
- MySA: Texas man includes San Antonio's Donkey Lady Bridge in viral 'Haunted Roadtrip' map.
- Sweet Life: Mexican Chicken Meatball Soup recipe.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Houston Chronicle: South Texas is becoming influential in craft barbecue
- Houston Food Finder: 9 Best Restaurants for Creative Houston Barbecue.
- NYT Food: The Rise of the Virtual Restaurant - Food delivery apps are reshaping the restaurant industry — and how we eat — by inspiring digital-only establishments that don’t need a dining room or waiters.
- The Roots of Progress: Why did we wait so long for the bicycle? (recommended)
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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