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I used to have a love-hate relationship with pepper steak—I loved the dish, but I hated that with every recipe I have ever followed, the meat came out extremely tough. Well, I am here to say I now have a love-love relationship with this dish since I figured out a new baking method that makes all the difference!
2 pounds pepper steak
1/2 cup Haddar Teriyaki Sauce
2 teaspoons oil
1 large onion, sliced thinly
2 yellow peppers, sliced thinly
2 green peppers, sliced thinly
2 red peppers, sliced thinly
2 tablespoons brown sugar
1/4 cup Haddar Teriyaki Sauce
1/2 cup Manischewitz Chicken Broth or other chicken stock (or 1 teaspoon chicken soup mixed with 1/2 cup hot water)
2 teaspoons toasted sesame oil
1 teaspoon ginger powder, such as Gefen
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 tablespoons cornstarch
Place meat and teriyaki sauce in a bowl. Marinate for about 20 minutes.
In a large skillet, heat oil and add onion and peppers. Sauté for five to seven minutes or until translucent.
In a bowl, combine sauce ingredients.
Pour into a 9×13-inch pan. Add vegetables and meat, discarding the extra marinade. Toss well.
Cover and bake at 350 degrees Fahrenheit for one hour. (Alternatively, simmer everything in the skillet for one hour, covered.)
Serve over quinoa or rice.
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