The Midnight Baker

Easy to make main meal and dessert recipes.

Widgets In Tabs

  • Social

  • Search

  • Archives

Home » Uncategorized » Sweet and Spicy Pepper Steak

Sweet and Spicy Pepper Steak

by Judith Hanneman

As an Amazon Associate I earn from qualifying purchases.

Pepper Steak
Sweet and Spicy Pepper Steak

Sriracha sauce really kicks up this ordinary pepper steak.  Bold flavors and a different twist on an old standard

This was an AllRecipe‘s project for July in conjunction with the Bird’s Eye® folks using their Recipe Ready® frozen veggies.

I know they recommend this particular blend for fajitas and Mexican-style dishes, but this was just perfect for pepper steak!

The original recipe on the site was quite basic.  I wanted something a bit more flavorful, so I tweaked this and tweaked it a great deal.  It’s re-birth is more like a pepper steak come noodle bowl.  At any rate, it’s delicious.  This could definitely be made without the meat, making it vegetarian.  The Udon noodles are thick and chewy and so satisfying, meat would not be missed here.





Sweet and Spicy Pepper Steak

  • 1/2 lb sirloin steak, cut in thin strips
  • 1 clove garlic, minced
  • 2 tbs vegetable oil
  • 1 bag (14 oz) Bird’s Eye Recipe Ready® Tri-Colored Pepper & Onion Blend*
  • 1/2 pkg (14.2 oz) Kame® Udon Noodles
  • Stir fry sauce:
  • 1/2 cup low-sodium soy sauce
  • 3 tbs mirin or sherry
  • 2 tbs brown sugar
  • 1 tbs Sriracha chili sauce (Rooster Sauce)
  • 1 tbs hoisin sauce
  • 2-3 drops dark sesame oil
  • thickener:
  • 1 tbs cornstarch
  • 2 tbs water

*2 cups of any bell peppers strips and 1/2 cup regular chopped onion may be substituted for the frozen prepared pepper/onion mix

Mix sauce ingredients; set aside.

Mix thickener ingredients; set aside.

Heat oil in a large skillet or wok over high heat.  Add steak and garlic and stir fry until browned on both sides.

Add the bag of Bird’s Eye Recipe Ready® Tri-Colored Pepper & Onion Blend (or regular bell pepper strips & chopped onion as stated above).  Stir fry until no longer frozen and heated through.

Add the Udon noodles and stir fry until heated and separated. Add the sauce mixture and toss until everything is coated and sauce starts to bubble.  Add the cornstarch mixture and stir until mixture begins to boil, stirring constantly.  Boil for 1 minute.

Serve immediately. 

Makes 2 hearty servings.


NOTE:  I’d recommend making this with fresh veggies and not frozen.  Even though the veggies tasted good, they were a bit soggy and not crisp because they were frozen.



Sweet and Spicy Pepper Steak
Sweet and Spicy Pepper Steak





———————————————————————————
Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Bird’s Eye and their Recipe Ready frozen vegetable blends.














Copyright © Judith Hannemann aka The Midnight Baker 2020. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.