Grandma’s Peppered Steak & Vegan Version (Bonus: Butterfly Pea Lemonade)

Here’s the video so you can follow through. Full recipe on the bottom.

Peppered Steak, Vegas version, Blistered Vegetables & Butterfly Pea Lemonade

Pepper steak

1 lb ribeye, sliced 
1 whole garlic, minced
4-5 bell peppers, sliced
1 medium onion, sliced
¼ cup soy sauce
½ lemon juice
Salt & pepper to taste
Oil for sautéing 

Directions:

In a pan with oil, saute garlic until golden brown then add meat until no longer pink then set aside. Add oil in a pan then sauté peppers and onions to half cook then add meat, soy sauce and lemon, cook medium well or to your liking, adjust taste with soy sauce or salt & pepper. Garnish with chives. 

Pepper tofu:

1 block firm tofu
1 whole garlic, minced
4-5 bell peppers, sliced
1 medium onion, sliced
¼ cup soy sauce
½ lemon juice
Salt & pepper to taste
Oil for sautéing 

 

Directions:

Drain water from tofu and press to drain more liquid. Slice about steak bite size, marinate in 2 tbsp soy sauce, vegetable oil and 2-3 tbsp cornstarch, air fry for about 20-30 mins until lightly brown. 

In a pan with oil, saute bell pepper and onions then garlic until garlic are golden brown then add tofu, soy sauce and lemon, mix until well incorporated, adjust taste with soy sauce or salt & pepper. Garnish with chives. 

Blistered garden mixed vegetables: Any veggies is good.

Sliced eggplant, okra, beans, cherry tomatoes, leeks or onion. Stir fry high heat with vegetable oil, generous salt & pepper until char, keep on tossing, until half cooked then add half lemon, quickly toss then serve. 



Butterfly pea lemonade:

10 butterfly pea, brewed in a cup of hot water
3 lemon juice 
Honey to taste
Water
Bunch of mint