Ingredients
2 tbsp Olive oil divided
1 Red Bell Pepper cut into 1/2-inch strips
1 Green bell pepper cut into 1/2-inch strips- 8 oz Flank steak thinly sliced about1/4inch thick against the grain
3 cloves Garlic minced- ¼ cup Brown sugar packed
½ cup Soy sauce low sodium
2 tsp Sesame oil- 1 tsp Ginger ground
1 tbsp Cornstarch
Instructions
- Whisk the garlic, brown sugar, low-sodium soy sauce, sesame oil, ground ginger and cornstarch in a bowl until no dry starch remains. Keep this sauce separate from the raw beef.
- Heat 1 tablespoon olive oil in a wide skillet or wok over medium-high heat. Add the sliced peppers and stir-fry for 3–5 minutes until crisp-tender. Transfer to a clean plate.
- Add the remaining tablespoon olive oil. Add the thin beef strips in a single layer, in batches if needed. Sear for about 1–2 minutes per side, then continue as needed until cooked through. Whole-muscle beef should reach at least 145°F (63°C) with a 3-minute rest; do not judge safety from color alone.
- Return all beef and peppers to the pan. Re-whisk the sauce because cornstarch settles, then pour it in. Bring to a bubbling simmer and stir for 1–2 minutes until glossy and thickened. Add a small splash of water if the sauce gets too thick. Remove from the heat and let stand for 3 minutes before serving with rice if desired.
Notes
This makes two servings with 8 ounces beef and two peppers. The sauce is intentionally sweet and plentiful; use low-sodium soy sauce and serve with plain rice if desired. No extra salt is needed before tasting.
Slice across the grain and keep the strips thin for a tender result. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F (74°C).
Adapted from The Recipe Critic’s Pepper Steak. Missing sugar and soy sauce quantities in the archive were restored from that source.
