Pepper Steak

Yes, it's been quite a while. Lots going on, not the least of which is that I've started a new job. All the more reason to take short cuts when making meals and use leftovers whenever possible. My new motto is less time in the kitchen and less trips to the market.

I had a steak I couldn't finish not long ago. Just a small amount left, but it was a yummy sirloin, so I wanted to stretch it and get another meal out of it for myself and my mother. She loves pepper steak (it's one of the few ways she'll even eat steak), so that's what we had.

I put the already cooked sirloin steak (about 1/4 to 1/3 of a pound) in the freezer for 15 minutes to make it easier to slice into thin strips. I also thinly sliced one medium onion and one medium green or red bell pepper. You will also need a sauce on hand before you start cooking. Combine 1/3 cup of soy sauce with one heaping tablespoon of hoisin sauce and a scant 1/4 teaspoon of chili paste with garlic. Add water to bring the mixture to 2/3 cup and stir in one tablespoon of cornstarch.

Cook some white rice while you make the stir fry. Add about one tablespoon of canola oil and one teaspoon of sesame oil to a frying pan or wok and bring the pan to medium high heat. Add the onions and peppers and stir fry them until crisp tender, about five minutes. Add the sauce and cook until it just begins to thicken, then add in the sirloin strips and cook until heated through. Serve over the rice. Note: you can also use uncooked sirloin. Just stir fry it for a minute or two before cooking the vegetables, and remove it from the pan. Then proceed with the peppers and onions.

I'm always so proud of myself when I economize. Thank goodness for the Chinese, who know how to make great food with very little meat. Hope you enjoy this dish!