Kaneohegirlinaz
Wannabe TV Chef
MsM requested this recipe, so here ya go Missy! ![Flowers :flowers: :flowers:](https://www.discusscooking.com/forums/images/smilies/flowers.gif)
It's a different way to serve Beef Steak, whether it's Flank, Tri Tip,
Sirloin or Skirt.
Let me know if you try it?
I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you'll find those differences
posted below in red ink.
Chopped Steak
"Favorite Island Cookery Book IV" Honpa Hongwanji Hawaii Betsuin (1985)
1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced
1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth
» Seasoning:
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)
![IMG_0184.jpg IMG_0184.jpg](https://www.discusscooking.com/data/attachments/38/38981-79a8fcf96520ca24f6f4fc19768fbc19.jpg)
Combine seasoning ingredients. Add beef and marinate 20 minutes.
Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)
Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.
Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for)
![IMG_0185.jpg IMG_0185.jpg](https://www.discusscooking.com/data/attachments/38/38982-d0efff4eb40c6663ae4e62b2130a5746.jpg)
Approximate nutritional analysis, per serving (not including salt to taste): 300 calories, 13 g fat, 2.5 g saturated fat, 70 mg cholesterol, greater than 1,000 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g sugar, 27 g protein.
![Flowers :flowers: :flowers:](https://www.discusscooking.com/forums/images/smilies/flowers.gif)
It's a different way to serve Beef Steak, whether it's Flank, Tri Tip,
Sirloin or Skirt.
Let me know if you try it?
I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you'll find those differences
posted below in red ink.
Chopped Steak
"Favorite Island Cookery Book IV" Honpa Hongwanji Hawaii Betsuin (1985)
1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced
1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth
» Seasoning:
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)
![IMG_0184.jpg IMG_0184.jpg](https://www.discusscooking.com/data/attachments/38/38981-79a8fcf96520ca24f6f4fc19768fbc19.jpg)
Combine seasoning ingredients. Add beef and marinate 20 minutes.
Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)
Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.
Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for)
![IMG_0185.jpg IMG_0185.jpg](https://www.discusscooking.com/data/attachments/38/38982-d0efff4eb40c6663ae4e62b2130a5746.jpg)
Approximate nutritional analysis, per serving (not including salt to taste): 300 calories, 13 g fat, 2.5 g saturated fat, 70 mg cholesterol, greater than 1,000 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g sugar, 27 g protein.