Over the last few years, mostly to get ideas for this site, Dad has been skimming through decades old issues that he still has in stashes all over the house. Here’s a recipe that started out from an old issue of Gourmet and used Worcestershire sauce, but over the years has morphed into something with a more Asian flair with soy sauce and sesame oil, and onions along with the strips of bell pepper. The original recipe called for chuck, we used top sirloin, which made the beef strips very tender, but because the strips are so thin, and cut across the grain, you could easily use chuck.
Salt is a tenderizer. Season the steak, and do it before cutting it—simply because it’s easier to season one large piece than many small pieces.This recipe calls for pounding the steak, which tenderizes it, so don’t skip this step.Cut the raw steak across the grain, holding the knife at a 45-degree angle. This creates a bias cut that exposes more surface area between the muscle fibers, also shortening them. Short fibers translate to less chewy meat.
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Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Add salt and pepper to taste. Serve alone (paleo, low carb), or with steamed rice.
