Crispy Salt & Pepper Beef

We love our new home in Southern Kentucky, but as with any move, there are always people and places to be missed.  One of our favorite places we wish we could have packed up and brought with us is a little unassuming Asian restaurant in Champaign, IL called Cravings.  The first time we went there, it was just my husband and I on a rare night out and when we tried to order, the young woman working the counter told us not to order what we had selected from the menu.  Instead she suggested two other dishes (that weren't even on the menu). One of them being crispy salt and pepper beef.  Actually, I'm not sure what the real name of the dish is, but any time we go back to Cravings we always order it. Our favorite girl behind the counter always knows what we want.  I wish I could remember her name because she is awesome!

If you ever find yourself in Champaign-Urbana, IL and craving some great Asian food make your way to Wright St. and settle in (if you can find a seat) with a cup of hot tea (free on tap) for a unique, authentic, and delicious dining experience. 

Since this is one of our favorite meals, I tried recreating it a year ago for Valentine's Day.  We had just moved and I thought it would be fun to create new memories with one of our old favorite meals.  Plus, we always have something special on holidays to celebrate with the boys.  It was a hit so I made it for Valentines Day again this year.  

It's really a simple recipe.  I have been making it from some notes I jotted down in a spiral notebook just over a year ago.  You can buy beef for stir-fry in your grocery store to save yourself a little time if needed (It is pre-sliced beef).  For the best flavor, I would use fresh ground salt and pepper.  I use a pink Himalayan salt grinder that can be purchased at the grocery.  

You will love this flavorful combination of crispy savory beef with slightly sweet peppers and onions cooked tender crisp.  Delicious over a bed of hot rice or alone.

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Ingredients:

1 lb. steak sliced into 2-3  inch thin strips​
1 egg white
Flour for coating meat
Fresh ground salt & pepper
Peanut oil or other frying oil
2 T. butter
1 - 2  green bell peppers, coarsely chopped
1 sweet onion,  coarsely chopped 
Cooked rice for serving

1.  Toss meat with egg white, then coat in flour.  Put meat out on a large cutting board and generously salt and pepper.  

2.  In batches, fry the battered meat in hot oil in a deep skillet or wok.  Salt and pepper each batch again after frying.  Set meat aside.  Drain oil from pan.  

3.  Add 2 T. butter to the pan and stir-fry bell peppers and onions for about 2 minutes, seasoning with salt and pepper.  The vegetables should still have some crispiness.  

4.  Add the meat back to the pan with the vegetables to warm.  Stir to combine.  

5.  Serve with rice.  

Yum