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Steak and Pepper Stir Fry

If you've been following closely on Instagram, you already know about my new camera: the amazing Cannon Rebel DSLR that my dear friend Natalie from Life {Made} Simple gifted me. It was seriously the kindest thing for her to do. I'm already obsessed with it, and find myself thinking about it, reading about it, shooting with it, all the time. I still have so much to learn, but I'm happy it's that way - it would be so boring if we already had all the answers to things, and this camera is no exception. There are so many things I don't understand or know about it, but every time I use it, I feel like we get to know each other much, much better. It's a lot harder than I expected (SO many different buttons and settings!) There's a ton of things I'd change about these photos, but I think they're at least fun for a first try! Without waiting any longer, let's dive into this deliciously juicy stir fry dish, shall we? 

The first recipe I photographed was dinner last night: this incredible Steak and Pepper Stir Fry. It was super simple, but the flavors were as bold as ever. The hint of orange zest carries this gorgeous plate of juicy beef and tender peppers/onions all the way to flavor town. 

I've tried many a stir fry recipes, and they almost always end up really gummy and the texture is not anything to write home about. I think I've been using way too much cornstarch, and not enough liquid. This recipe, however, is the perfect blend of thickening agents, deep rich beef, tender peppers, and just enough of a hint of orange to make your mouth water for yet another plateful. I served it on a bed of fluffy white rice. We've really loved jasmine rice lately, it definitely has more flavors than it's cheaper friend "the 3 minute rice" we used to buy. It's like night and day, and we'll never go back! The 20-30 extra minutes it takes to cook is definitely worth it.

Steak and Pepper Stir Fry 
makes 6 servings

1/4 C rice vinegar
1/4 C low sodium soy sauce
1 T grated orange zest 
3 T sugar
1 t +  1 T cornstarch
1 1/4 lb flank steak, thinly sliced against the grain
kosher salt and cracked black pepper 
2 T peanut oil 
1 medium yellow onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
2 garlic cloves, minced
2 t minced fresh ginger
4 C cooked jasmine rice, for serving
1/4 C cilantro leaves for serving

1. In a small glass liquid measuring cup, whisk together the vinegar, soy cause, zest, sugar, and 1 teaspoon of cornstarch. Set aside. 
2. In a medium mixing bowl, sprinkle 1 Tablespoon of cornstarch and salt and pepper on the sliced meat. Toss to coat completely. 
3. Heat oil in a large wok over medium heat. When it's warm, add steak, and cook without overturning it too much. When it's almost brown, and cooked through, transfer steak to a plate. Leave pan on the heat, and add 1 tablespoon oil again. Toss in onions, peppers, garlic, and ginger. Cook until onions are translucent and peppers are tender. Add beef back into the pan with the veggies and cook for another minute. 
4. Pour on sauce mixture, and let simmer for 3 minutes, until it thickens and everything is coated. Serve stir fry over rice, topped with cilantro. 

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  1. This sounds so incredibly good and I love the pics! Can't wait to make this soon!

  2. Mmm, this looks/sounds so good! I love that cookbook, it's fantastic!

  3. I love this, but have never made my own. This one sounds perfect!

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