Would you be able to hear that sizzle?! That is the sound of delectability being concocted! While cooking you will see your family assembling around you getting a charge out of the smell of this sweet and fiery dish.
I was seeing how rapidly my family was attracted to the kitchen tonight when I was making this feast just because. It was amusing to appreciate their conversation while I was making this brisk and straightforward supper that lone takes minutes to get ready. Disregard the eatery and get more flavor with this sizzling dish!
We like to serve Pepper Steak Stir Fry with a white rice, seared rice or chow Mein. This makes for an additionally filling dish!
- 2 tbsp olive oil divided
- 1 red bell pepper cut into 1 inch cubes or strips
- 1 green bell pepper cut into 1 inch cubes or strips
- 8 ounce 8 ounce flank steak sliced in strips against the grain
- 3 garlic cloves minced
- 1/4 cup brown sugar packed
- 1/2 cup soy sauce low sodium
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 tbsp cornstarch
- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
- Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
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