Green Pepper Steak
Green pepper steak with tomatoes and onions, served over rice for a full meal. fry quickly and fat with steak, peppers and tomatoes, seasoned with garlic, soy and ginger.
1 pound sirloin or round beefsteak
¼ cup of soy
1 tablespoon sugar
2 tablespoons cornstarch
1 cup low-sodium beef broth
4 tablespoons of oil
2 large bell peppers, diced
1 large onion, dig pieces
1 teaspoon ground black pepper
3 garlic cloves, chopped
1 tablespoon fresh ginger, chopped or grated
¼ teaspoon crushed red chili flakes
2 large tomatoes
Rice to serve
Soy sauce for serving
1.Pour 2 tablespoons of soy and sugar over the steak slices. Soak for a minimum of half-hour or up to 4 hours. While the meat is marinating, prepare the remaining ingredients.
2.In a small bowl or 2 cups measure, combine the cornstarch, beef stock, remaining 2 tablespoons of soy . Shake well. Set aside.
3.Heat 1 tablespoon of oil during a large skillet over medium-high heat. Add half the meat and cook until the sides are brown. Turn the meat slices over and cook for about 2 more minutes. placed on a plate and keep warm. Repeat with another tablespoon of oil and more beef slices until all of the meat is golden brown.
4.Pour a tablespoon of oil into the pan. Add paprika, onion and black pepper. Saute until the vegetables are crispy, tender and slightly charred, about 5 to eight minutes.
5.Reduce heat to medium. Add garlic, ginger, and chili flakes, if used. Saute until the garlic smells good, about 1 minute.
6.Return the cooked beef to the skillet, along side the collected juice and beef stock mixture. Cook until the sauce thickens, about 3 to five minutes. Gently fold the tomatoes and stir until they're coated. Remove from heat and serve immediately.
7.Garnish with additional black pepper and parsley.
8.Serve over hot rice. Add extra soy to serve.