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
- 1 tbs cornstarch
- 2 tbs water
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|
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