Pepper Steak

QuebecSirloinRestingbfLOWhen last we left our (very) tasty Quebec Steaks, we had a bit left over, and I was wondering about what to do with the extras. The combo pack of 3 generously-sized steaks were more than enough for a dinner for the two of us, but not quite enough on their own for two dinners…


I’d had this idea kicking around the back of my mind for a while, and a fresh batch of pepper relish, so a plan soon formed:

•Leftover rare-cooked Quebec Spice Grilled Steaks, cut in half and sliced thin
•1 red pepper, cut into thing strips
•2 onions, sliced
•1 tsp Shichimi Togarashi
•1 tsp Seasoned Salt
•Dash Tellicherry pepper
03OnionPepperSeasoningsbfLO•Veggie stock
•2 tbsp canola oil
•1/4 cup Pepper Relish

Rich had grilled our steaks nicely rare, which is how we like them, but this also came in handy for their second cooking.

Heat the oil in a stir fry pan over medium high heat, then add the onion, pepper, seasoned salt and Shichimi Togarashi. If you can’t find Japanese 7 Spice, you could try substituting a bit of dried orange peel, somered pepper flakes, poppy seeds, crushed Sichuan peppercorns, and a bit of 08PepperSteakTossCookbfLOgarlic powder. It’s not quite the same, but it’s close, and the ingredients are pretty much available everywhere.

Sauté for 5 minutes until the onion and pepper are tender.

Add the steak and the veggie stock and bring to a boil.

09PepperSteakRicePlatebfLOStir in the pepper relish and continue to simmer for another 5 minutes or so, until the liquid has reduced and thickened a bit.

That’s it! Tasty leftovers that don’t taste at all like leftovers!

We had ours over basmati rice and were most well pleased with the results.

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