Steak & Pepper Stir Fry

Steak & Pepper Stir Fry

Ingredients:

• 1 lb. flank steak, cut into thin slices (1/8-inch)

• 3 bell peppers, cut into thin strips (1/8-inch)

• 1 small onion, sliced thinly

• 2 garlic cloves, minced

• 1 tbsp ginger, minced

• 5 tbsp low-sodium soy sauce

• 2 tbsp water

• 1 tbsp cornstarch

• 1 tsp brown sugar

• 1 tsp oil + 2 tbsp for frying

• 1/8 tsp red pepper flakes

• salt to taste

• 1 tbsp chopped chives or green onion, for garnish

• cooked rice, for serving

1. In a small bowl, add soy sauce, water, cornstarch and 1 tsp oil; whisk until cornstarch has dissolved. Stir in half the garlic, half the ginger, brown sugar and pepper flakes. Set aside.

2. Heat 1 tablespoon oil in a wok or frying pan on high heat. Add pepper strips to hot oil and cook; stirring frequently for about 4 to 5 minutes. Peppers should be crisp tender not soft. Remove to a plate or bowl.

3. Heat the remaining 1 tablespoon oil. Add sliced steak and cook stirring for 3 to 4 minutes. Remove steak from pan into a plate. Leave any liquid in the pan and cook for 2 minutes. Whisk the soy sauce mixture and pour into the pan with the liquid. Cook for 2 minutes, stirring. The soy sauce mixture will thicken. Remove from heat.

4. Add the pepper and steak back into the pan and stir to coat with the sauce. Taste and add salt if necessary. Garnish with chopped chives or green onion.

5. Serve with cooked rice.

Yields: 4 servings

Notes&Tips:

• Steak & Pepper Stir Fry is among my favorite stir fry dishes to cook and serve. I love the crunch of the peppers and the taste of the steak with the soy sauce. Flank steak is the best cut of beef to use in stir fry as it is lean and tender.

• When cutting the flank steak, cut it across the grain. This will help to cut through the tough fibers, shortening them so you get an easier-to-chew, more tender bite.

• For this recipe, I used a variety of colored bell peppers. But I have also used green bell peppers if that is what is on hand; or red bell peppers. This is a personal choice. It all comes down to what your personal preference is.