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

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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.