Pepper Steak and rice

Ingredients:

1.5 pounds Beef top sirloin steak, cut into thin 2 inch long slices

1/2 teaspoon Kosher salt

1/4 teaspoon Black Pepper

1/2 cup Soy sauce

1/3 cup Water

4 tablespoons Cornstarch

1 tablespoon Rice wine vinegar

2 tablespoons Packed brown sugar

2 teaspoons Black pepper

2 teaspoons Ground ginger

4 Tablespoons Vegetable oil, divided

1 Onion, thinly sliced

2 cloves Garlic, finely minced

2 Green bell peppers, thinly sliced

1 Red bell pepper, thinly sliced

Directions:

Lightly pat the cut steak with a paper towel to remove the excess liquid and then sprinkle it with salt and pepper.

In a small bowl combine the soy sauce, water, rice wine vinegar, cornstarch, brown sugar, black pepper, and ground ginger and whisk together until well combined.

Heat a large skillet over medium high heat. Add 2 tablespoons of oil to the pan and add steak. Cook for 2-3 minutes until it is nicely seared. Remove from the pan and set to the side.

Add the remaining oil to the pan followed by the onion, bell peppers, garlic, and sauce mixture. Cook together, stirring the whole time, until the sauce begins to thicken and coat the veggies, approximately 5 minutes.

Add the cooked steak back to the pan cooking and stirring together with the vegetables until well coated in the sauce, approximately 2 minutes.

Serve over cooked white rice.

No tags for this post.