Tuesday, December 6, 2011

Pepper Steak with Wasabi Mashers

Pepper Steak with Wasabi Mashers

This is a "pop the meal int0 the oven and forget about it" dish... until the last fifteen minutes.  That is when you will "Kick it up a notch."  

It is round steak braised in an Asian style Pepper and Onion broth, topped with steamed peppers and wilted spinach, and served with lightened up and creamy wasabi mashed potatoes.  

I used Grapeseed oil to brown the meat and to saute up the veggies because it's light and has a high smoke point.  I also used red and yellow bell pepper; but use whatever color pepper you have on hand.

And in the spirit of the holidays, "Yes, Virginia, there is a reason to keep dried Cilantro in your pantry."  Milder in flavor, it's perfect for a dish like this.

Makes 4 servings.


1 pound Top Round Steak
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
2 tablespoon Grapeseed Oil
1/2 large Red Bell Pepper, sliced
1 large Yellow Bell Pepper, sliced
1/2 large Sweet Onion, sliced
1 1/2 cups Sliced Mushrooms
1 clove Garlic, minced
1 tablespoon dried Cilantro
1/4 cup Dry Red Wine
2 tablespoons bottled Teriyaki Sauce
1 tablespoon Low Sodium Soy Sauce
2 tablespoons Sherry
1 1/2 cup Beef Broth
1/8 cup Light Brown Sugar, divided

For the Mashers:

3 large Russet Potatoes, peeled and cut into eights
2 cups Chicken Broth
1 cup Cold Water
1 tablespoon  Wasabi  Powder, more or less to taste
1/8 cup Half and Half, warmed in the microwave
2 tablespoons Butter

Preheat oven to 350 degrees

Season steak with salt and pepper.  Add half of the oil to the pan.   Heat and then sear the steak on both sides until browned.   Remove from pan.

Add remaining oil to pan.  Add the red pepper and 1/2 of the yellow pepper.  Add in the onions and the mushrooms.   Cook for three minutes.  Add garlic and Cilantro.  Cook for one more minute.

Add wine.   Scrape browned bits from the bottom of the pan.

Stir in Teriyaki, Soy Sauce, 1 cup of the broth (reserve the remaining) and half of the brown sugar. 

Bake for 2 1/2 hours or longer if desired, until meat if fork tender. 

Remove steak and veggies from the Dutch oven.  The mixture should be very thick right now.   Transfer to a stove top pot.  Stir in remaining broth and brown sugar.  Toss the remaining yellow peppers on top.  Bring to boil and reduce to simmer until the peppers are crisp but tender.

To make the mashers, boil the potatoes in chicken broth and water until fork tender.  Drain, leaving just a little bit of the boiling juice in the pan.  Return pan to heat. 

Add wasabi powder, warm half and half and butter.   Mash and serve with round steak and sauce.

Add in suggestion (pictured):  Wilt in a cup of spinach into the sauce right before serving and top with green onion.
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