Posts Tagged ‘beef’

Pepper Steak Stirfry

Author: admin

Pepper Steak Stirfry

This is a really simple stirfry. The most time-consuming part of this is slicing all of the veggies.


Shaved steak
Bell peppers
Snow peas
Hoisan sauce

I am not giving any specific amounts of anything. The ratio of veggies to meat is totally up to you. If you want more peppers than onions, go for it. You can also add water chestnuts or bean sprouts or any other veggies you want.

This time, I used Hoisan sauce. Hoisan is an Asian BBQ sauce. Our American BBQ sauces start with a ketchup and brown sugar base. Asian Hoisan is soy sauce and molasses. Each brand of Hoisan is different in taste. Some are sweeter, some are not. This one is sweet. I couldn’t find my usual one at the store, so I tried a new one. Not bad, but little sweeter than I normally like it. If you can find the brand Sun Luck in your store, that is one of the ones that I prefer.

You can use other prepared sauces. I like the Asian black bean and garlic sauce, too.

So, here are my ingredients.


Slice them all up and separate them.

Add a little oil to your wok (or skillet) and cook the meat until it’s barely no longer pink. When you cook the meat, it will release juices and fat. You don’t want that in your final stirfry. Take the meat out of the pan and put it in a separate bowl to the side. We will be adding that back in again later.

Rinse the pan and add a little more oil. Cook the onions to how you like them. I like mine soft and turning a slightly golden color. I don’t like raw onions, so I cook mine a little more. If you like a firmer texture to your onions, you can cook them less.

Add the peppers and cook them until warmed through, but still a little firm (don’t want soggy peppers…). Add the snow peas. Cook a little more. Add the meat. Stir to combine well. Add the sauce. I used almost the whole jar, but this is for at least 12 servings. If you are making a single-serving stirfry, I recommend adding the sauce a spoonful at a time to your liking.

This is the final dish.

You can put this over rice or noodles, you can eat it by itself, or you can put it in a roll or a wrap and eat it as a sammich. It’s very easy and very versatile.


Big Beef and Bean Burritos

Big and beefy and loaded with goodies!  That’s how I like my burritos.  None of this wimpy “throw a spoonful of stuff in and cover it with a little cheese” crap…   These will definitely fill you up and keep your engine running!

1 pkg large Burrito/Flour Tortilla rounds
1 lb. Ground Beef
1 large can of Black Beans
1 can of Petite Diced Tomatoes
1 pkg Burrito Seasoning or Taco Seasoning
1 sm can Diced Green Chiles
1 can Enchilada Sauce
1 jar Salsa of your choice
1 pkg Shredded Mexican Cheese blend (or any other kind you like)
Green Leaf Lettuce
Black Olives
Sour Cream
Preheat oven to 350 degrees. 


Brown the ground beef and drain.  Add the can of black beans, juice and all.  Mix together.  Add the diced tomatoes with its juices and mix together.  Add the diced green chiles and the seasonings and mix together.  Make sure the mixture is evenly mix and heated through.

Spoon a little of the Enchilada Sauce around the bottom of a rectangular baking dish to help keep the burritoes from sticking while they cook.

Take a Flour Tortilla, spoon in the mixture, roll it, fold in the ends, roll again, and place in the baking dish.  Continue with as many as you can to fill the pan.

Spoon the rest of the Enchilada Sauce over the burritoes (or enough to totally cover them and run down the sides).

Sprinkle the shredded cheese over the top.

Cover with foil and bake at 350 degrees until everything is heated through again and the cheese is melted on top, about 25-30 minutes.

Assembly and Serving:

While they are baking, dice the tomatoes, slice the black olives, and chop the lettuce. 

When the burritoes are done, remove them from the baking dish and put them on a platter or individual plate.

Top with salsa, diced tomatoes, black olives, lettuce, and sour cream.  Slice the avocado and put it on last (to keep from oxidizing too soon).


Wicked YUMMY!

Making More Magic:

Try ground chicken instead of the beef for yummy chicken and black bean burritos.  I don’t recommend ground turkey, though.  It’s too delicate for this and will get lost.

You can use any other fillings you like, too — leftover pulled pork, shredded beef or chicken — the combinations are endless.

You can also top this with anything you want — black bean and corn salsa, pepperjack cheese…  get creative!