INGREDIENTS
2 1/2 tablespoons canola oil
1 1/2 lbs beef steak cut into bite size pieces
1 medium sweet onion chopped
1 green bell pepper julienned
1 red bell pepper julienned
1 orange or yellow bell pepper julienned
2 cloves garlic minced
2/3 cup brandy
1 tablespoon fresh ginger
2 tablespoons soy sauce
1 tablespoon Worcestershire Sauce
1 tablespoon mirin (see notes)
2 teaspoons sriracha
1/3 cup ketchup (preferably low or no sugar)
1 1/2 cups provel ropes or grated provolone cheese
INSTRUCTIONS
1 tablespoon oil, heated in an oven-safe skillet over medium-high heat Brown the steak by keeping the heat hot enough. Remove the skillet from the heat, cover, and keep warm.
Over medium high heat, add another tablespoon of oil to the skillet. Cook for 4-5 minutes, or until onions and peppers are gently caramelized on the edges. Stir a few times. Remove the meat from the pan and set it on top of it. Cover and keep warm.
Preheat the oven to 400 degrees Fahrenheit.
Over low heat, add 1/2 tablespoon canola oil to a skillet; add garlic and cook for 1 minute, turning frequently. Add the brandy and heat until the liquid has been reduced by half. Combine the ginger, soy sauce, Worcestershire sauce, mirin, sriracha, and ketchup in a large mixing bowl. Cook for 5 minutes.
Return the meat, onions, and peppers to the skillet. Place a slice of cheese on top. Preheat the oven to 350ยฐF and bake for 5 minutes. Cook for a further 1-2 minutes on low broil, or until cheese is melted and gently browned.
Have fun!!!
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