Pepper Steak Stir Fry
Description
In about 20 minutes, this delicious Chinese inspired stir fry can be on your table. Serve it over rice for a complete meal.
Ingredients
2 T. olive oil, divided
1 red bell pepper, cut into 1 inch cubes or strips
1 green bell pepper, cut into 1 inch cubes or strips
8 oz. flank steak, sliced in strips against the grain*
3 garlic cloves, minced
1/4 c. brown sugar, packed
1/2 c. low-sodium soy sauce
2 t. sesame oil
1 t. ground ginger
1 T. cornstarch
cooked rice, for serving
Optional additions: water chestnuts, onions, matchstick carrots, broccoli florets, pea pods.
Directions
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Add 1 T. olive oil to a medium sized skillet or wok over medium-high heat; add bell peppers; cook 1-2 minutes until tender; transfer to a plate; set aside.
Turn heat to high; add the flank steak; cook on both sides to sear; reduce heat to medium-high; cook until no longer pink and brown on each side.
In a small bowl, whisk together garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
Add bell peppers back to the skillet; add sauce; simmer for 1-2 minutes until the sauce starts to thicken.
Serve over rice.
4 servings.
*Find the direction of the grain, (which way the muscle fibers are aligned) then slice perpendicularly across it rather than parallel with it.