{"id":18677,"date":"2011-10-24T10:00:00","date_gmt":"2011-10-24T14:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=132"},"modified":"2011-10-24T10:00:00","modified_gmt":"2011-10-24T14:00:00","slug":"pepper-steak-stir-fry","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/10\/24\/pepper-steak-stir-fry\/","title":{"rendered":"Pepper Steak Stir-Fry"},"content":{"rendered":"<div class=\"hrecipe\">\n<p class=\"summary\"><em>A recipe from the May 2010 issue of <\/em>All You<em> (original not available online). The article highlights the recipe as a &ldquo;dinner under $10&rdquo; and credits the recipe to Margaret Mahoney of Fairdale, Kentucky.<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li> 2 Tbsp canola oil<\/li>\n<li>1 lb top round steak, cut into strips<\/li>\n<li>Pepper<\/li>\n<li>2 green bell peppers, seeded, chopped<\/li>\n<li>12 scallions, white and light green parts, cut into 1-inch pieces<\/li>\n<li>1 cup sliced mushrooms<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>1 Tbsp minced fresh ginger<\/li>\n<li>2 Tbsp soy sauce<\/li>\n<li>Cooked rice, optional<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Directions<\/h4>\n<ol class=\"instructions\">\n<li>Warm &frac12; Tbsp oil in a large skillet or wok over medium-high heat.<\/li>\n<li>Season steak with pepper.<\/li>\n<li>Add half of steak to skillet and stir-fry for 4 minutes, until just brown.<\/li>\n<li>Remove to a plate; tent with foil.<\/li>\n<li>Repeat with another &frac12; Tbsp oil and remaining steak.<\/li>\n<li>Return reserved cooked steak to skillet. <\/li>\n<li>Add peppers, scallions, mushrooms, garlic, ginger, soy sauce, and remaining 1 Tbsp oil to skillet.<\/li>\n<li>Stir-fry for 3 minutes, until steak is cooked through and vegetables are lightly browned but still crisp.<\/li>\n<li>Serve over rice, if desired.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A recipe from the May 2010 issue of All You (original not available online). The article highlights the recipe as a &ldquo;dinner under $10&rdquo; and credits the recipe to Margaret Mahoney of Fairdale, Kentucky. Ingredients 2 Tbsp canola oil 1 lb top round steak, cut into strips Pepper 2 green bell peppers, seeded, chopped 12 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[423,411],"tags":[476,527,538],"class_list":["post-18677","post","type-post","status-publish","format-standard","hentry","category-chinese","category-main-dish","tag-green-peppers","tag-rice","tag-steak"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4Rf","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18677"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18677\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}