What You need:
- 1 large Vidalia Onion
- 2 Green Papers
- 2 Cloves Garlic
- Soy Sauce
- Teriyaki Sauce
- BBQ Sauce
- Extra Virgin Olive Oil
Hows about the Meat? This dish has been made with any of the choices below.
- 1lb Sliced London Broil
- 1lb Cubed Stewing Beef
- 4 Sliced Chicken Breasts
- 1lb Cubed Pork Tenderloin
- If you like you food sweeter add more Teriyaki sauce then soy sauce
- If you like your food a little more tart then add more Soy Sauce than Teriyaki
- A1 or Worcester sauce are great substitutes for a change of flavor over the BBQ Sauce
- Obviously if you like fire then add more Tabasco,
- for the inverse then do the opposite
- I have also added a half of a beer to the marinade with great success.
How We Do: Prep
Cube or slice your choice of meat and place into a 1 gallon Ziploc bag,
Add 1/4 cup of soy sauce, 1/4 cup of teriaki sauce, 1 tsp of Tabasco sauce, 2 tsb of Olive oil, 1 tsp of BBQ Sauce. 1/2 tsp Salt and 1 tsp Black pepper. Mix contents throughly.
If preparing ahead of time close the bag and place into refrigerator. If you are preparing this dish for immediate cooking add a healthy splash of vinegar to the bag as well, it helps speed the marinading process up.
Now to the Cooking: Fire it up!
Chop Onions, dice garlic, Cut peppers into small pieces. Onions are fine to leave a sliced down quarters, the peppers need to be bite sized pieces.
Break out your 10″ skillet. I prefer to make this dish in a cast iron skillet because I love cooking with Cast Iron. Put skillet on a medium heat and place 2 – 3 tbsp of oil. Wait until pan has reach temperature, ie the oil is steaming hot and covering the bottom of the pan. add in onions, and diced garlic. Add salt and pepper to taste. add a dash of basil. Caramelize and reduce the onions in a covered skillet. With frequent turning the onions should be reduced in about 10 minutes. After about 6 minutes mix in the chopped peppers.
At the point when the onions are completely caramelized add in the contents of the bag of marinated meat. stir in completely and cook over a low heat, turning frequently for 5 minutes. The drop the temp to a simmer and simmer for another 5.
Serves best over rice with a nice lager to complement