Marietta Valley Pepper Steak Recipe
The Beer Fox says, “A colorful, flavor-packed family dish, with meat and vegetables in a juicy sauce.”
Recommended Brew: Old Thumper ESA, The Shipyard Brewing Company, Portland, Maine USA
Style: Extra Special/Strong Bitter – Honey amber with burnished gold highlights – A complex blend of fruity esters with caramel malt profile, earthy and spiced, with a balance of citrus hop bitterness; leaves a satisfying toasted warmth.
1-1/2 lbs. beef round, with fat trimmed
¼ C. soy sauce
1 teaspoon minced garlic
1-1/2 teaspoons grated fresh ginger
¼ C. olive oil
1 C. green onion, sliced thin
1 C. red and green peppers, cut in lengthwise pieces
2 inner stalks celery, sliced thin
1-1/2 tablespoons cornstarch
6 oz. Old Thumper ESA
6 oz. water
2 tomatoes, cut into wedges
Cut beef across grain into thin strips, ¼ inch thick.
Combine soy sauce, garlic, ginger, and 2 oz. Old Thumper ESA. Add beef slices, lightly toss, and set aside.
In large skillet over medium high heat, sauté beef mixture in hot olive oil, tossing until browned. Reduce heat and simmer meat, covered, for 30 minutes.
Return heat to medium high. Add onion, red and green peppers and celery. Stir fry, tossing lightly, about 10 minutes, or until vegetables are tender crisp.
Mix together cornstarch, 4 oz. Old Thumper ESA, and water. Add to mixture. Stir and cook until thickened.
Add tomatoes and heat until hot throughout.
Pick up the caramelly notes in thei dish by pairing with a deeply malty Scottish Ale. Some recommendations: Old Chub Scottish Style Ale, Oskar Blues Grill and Brewery, Lyons, Colorado, USA; St. Andrew's Ale, Belhaven Brewing Company, Ltd., East Lothian, Scotland, UK; Dark Island, Orkney Brewery, Orkney,Scotland, UK * Health Benefit: Rich in high quality protein, iron, zinc, vitamin A, B-complex vitamins, vitamin C
You Should Also Read:
Seneca Falls Stir Fry
Seattle Style Apple Glazed Chicken
Ye Olde Boston Veal Birds
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.