Ultra thin, melt in your mouth savory Shredded Beef with Peppers is as fast and easy as it is delicious. Theres lots of fresh in season peppers in this dish to enhance the flavor, not to mention lighted up the calories. Paired with white rice and steamed broccoli, this is a better meal than any Chinese restaurant dish I've ever had.
I got to thinking about the spicy beef post from last week. I do love it and the flavors are incredible, but the time to cut the beef bothered me. I thought and thought about how to get paper thin slices of beef into a quick week night meal...then it hit me. Here you go folks...and its goooood, it's really really good.
- 1.5- 2 lbs Roast Beef from the deli section, cut not to thick not too thin.. a normal sandwich thickness
- 4 green or red bell peppers
- 1/2 teaspoon crushed red pepper flakes, optional
- 4 garlic cloves
- 1 tbsp sesame oil
- 1/8 cup soy sauce
- 1/4 cup teriyaki sauce, I used Very Very Teriyaki which has sesame seeds in it
On a large cutting board lay roast beef. Slice long ultrathin strips until you have thinly sliced it all. Mince garlic. Cut peppers into thin strips, set aside. Warm sesame oil in a large skillet, add garlic , cook til golden, about 3 minutes. Add peppers and toss well. Cook on medium heat, covered, until wilted or about 6 minutes. Add beef, soy sauce, teriyaki and flakes. Cook another 6-8 minutes.
Servings: 6 with leftovers...maybe
Notes: On the roast beef, the rarer the better, since we are going to further cook it.