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Green Tea Pepper Steak

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1 1 /4 - 1/2 pounds sirloin steak 
1 cup sliced mushrooms 
2 red bell peppers 
1 teaspoon of Matcha green tea powder 
1 medium onion, chopped 
1 garlic clove, peeled and smashed 
1 14-ounce can baby corn 
1/4 cup light soy sauce 
3/4 cup beef broth 
1 tablespoon cornstarch 
1 1/2 tablespoons water 
2 tablespoons olive oil for frying 
2 teaspoons sugar 
1 cup stewed tomatoes 
Salt and pepper to taste 

Cut the steak into thin strips. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove. Drain the can of baby corn. Mix Matcha and soy sauce in beef broth and set aside. Combine the cornstarch with the water. Set aside. In a large skillet heat 2 tablespoons olive oil on medium high heat. Brown the meat, turning over once. Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes. Add the Matcha, soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes). Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.

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