Rainbow Steak

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If you follow me on Instagram, you probably saw this earlier in the week when I originally made it.

It was a roaring success – it tasted EXACTLY like the version we get from our favourite takeaway place, but without all the deep-fried-ness (they deep-fry the steak). Rainbow Steak is Hubby’s favourite takeaway dish, and this passed muster – he gave it 5 stars 🙂

Don’t be scared off by the ingredient list – it looks long and involved, but this is actually really easy to make. The original recipe came from here, but I adjusted it a bit. I used half the amount of meat, but heaps of veges. I also halved the amount of sugar in the sauce.
Also to note – the 1/2 capsicums didn’t go to waste, I used the rest a few days later in another stir fry. You can just use one colour of capsicum if you want, but it won’t look as pretty and colourful. I got a 3-pack of different coloured ones on special at the vege shop 🙂

Serves: 6 (with rice)

Ingredients:

  • 300g steak, thinly sliced
  • 1/2 red capsicum, thinly sliced
  • 1/2 green capsicum, thinly sliced
  • 1/2 yellow capsicum, thinly sliced
  • 2 brown onions, thinly sliced
  • 2 carrots, peeled and sliced into thin sticks (about the same size as capsicum slices)
  • 2 tsp minced ginger
  • 2 cloves garlic, crushed

Marinade for steak

  • 1/2 tbsp minced ginger
  • 1/2 tbsp crushed garlic
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp mirin
  • 1 tsp oil
  • 1/2 tbsp bicarb soda
  • 1/2 tbsp cornflour
  • 1/2 tbsp rice wine vinegar

Sauce

  • 4 tbsp tomato sauce
  • 1 1/2 tbsp worcestershire sauce
  • 1 tbsp BBQ sauce
  • 2 tbsp hoisin sauce
  • 1/2 tbsp sweet chilli sauce
  • 1/2 tsp oil
  • 1/4 cup caster sugar

Method:

  1. Slice steak and mix together the marinade ingredients. Marinate the meat for at least 2 hours, preferably overnight.
  2. Combine sauce ingredients in a bowl and set aside.
  3. Heat wok over high heat with a little oil, and cook steak in batches until just browned. Remove from pan and set aside.
  4. Cook carrots until beginning to soften, then add capsicum and onion. Cook until onions begin to turn translucent.
  5. Return meat to wok, add sauce and simmer for a few minutes (until heated through and slightly thickened).

Like just about everything I make, this freezes well.

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