1 1/4 beef petite shoulder, flank steak, skirt steak or top sirloin. Thinly sliced against the grain
Kosher salt and ground black pepper
1 red bell pepper cut into strips and 1 green bell pepper
1 yellow onion sliced into strips
1 Tbs minced fresh ginger
2 cloves garlic minced
Instructions
Whisk together the beef broth, soy sauce, rice vinegar, Kirin, sesame
oil and cornstarch in a medium bowl. Set aside for a few minutes
Heat 2 Tbs of vegetable oil in a large skillet over medium-high
heat.Add the beef in a single layer. Sprinkle with little kosher salt and
black pepper. Cook beef until brown on both sides. Plate the beef
when done working in batches.
In the same skillet over medium-high heat, add 1 Tbs of olive oil. Add
the peppers and onions. Cook until just starting to brown on the
edges, approximately 2-3 minutes. Remove from the pan and plate
Lower the heat to medium-low, add a tiny bit more oil if needed. Add
the gin ere and garlic, cooking for about 1 minute while stirring
constantly. Whisk the sauce that you set aside and add it to the
skillet with the ginger and garlic. Continue stirring until the sauce is
thickened. Return the steak, peppers and onions to the pan and stir
to coat. Warm for a few minutes. Serve immediately
Serving
Suggestions
I also added some of the dark soy sauce for more flavor
Originally Submitted
8/1/2024
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