Ingredients
1 pound tender steak (I used the tail end of a beef tenderloin
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons cornstarch
1/2 cup beef broth
1 tablespoon brown sugar
1 teaspoon black pepper
2 teaspoons minced fresh ginger
4 cloves crushed garlic
2 large green bell peppers cut into 1-inch squares
1 large red bell pepper cut into 1-inch squares
1 large white onion sliced
4 tablespoons peanut oil divided
1/4 cup sliced green onions
Directions
Slice beef into 1/4-inch strips. Set aside.
In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, and black pepper. Whisk to combine. Set aside.
Heat 2 tablespoons of peanut oil in a wok over high heat. Add in beef and toss until seared about 2-3 minutes. Remove from wok and set aside.
Add another 2 tablespoons of peanut oil. Add in peppers and onions. Cook in the wok until tender and crisp, about 3 minutes.
Add meat back into the wok along with the ginger and garlic. Stir-fry for a minute. Add in stir-fry sauce. Stir and cook for about 1 minute until mixture thickens.
Serve over rice.
I haven't had pepper steak in years. Yum.
ReplyDeleteThank you
ReplyDeleteLooks amazing!
ReplyDeleteRight up our street.
ReplyDeletethank you
DeleteYummy!
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