I love this Asian inspired dish! It comes together so quick making it a great weeknight meal! I love easy recipes! If you aren’t a fan of onions or peppers, simply leave them out! I love that I can use rice or pasta.
Beef and Peppers
Ingredients
- 1-½ pound Flank Steak Sliced Very Thin Against The Grain
- ½ cups Low Sodium Soy Sauce
- 3 Tablespoons white wine vinegar
- 2 Tablespoons packed brown sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon minced fresh ginger
- 2 cloves garlic minced
- 1 teaspoon Siracha sauce or A Few Dashes Red Chile Oil
- 2 Tablespoons Canola Oil
- ½ Medium Yellow Onion Sliced
- 1 whole Red Bell Peppers Cored And Sliced
- Cilantro Leaves
- Noodles or Rice cooked
Instructions
- Mix together soy sauce, white wine vinegar, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw
- in the onions and cook for less than a minute. Remove to a plate. Add bell peppers and cook for a minute. Remove to a plate.
- Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add ⅓ of the meat mixture
- evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
- Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce, the sauce the meat marinated in. Stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
- If using noodles add in to skillet and stir. May need some pasta water to thin sauce.
- Top with cilantro leaves. Serve immediately.
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