I can’t think of anything more satisfying on a weekend night than Pepper Steak. Bursting with color from the bell peppers, this yummy dish marries simple ingredients like ginger, garlic, tomatoes and onions with flank or sirloin steak resulting in a tender and flavorful dish the whole family will love. This recipe proves that sometimes less can definitely be more. I like to place the beef in the freezer for about 30 minutes for easier slicing.
- 1 pound flank or sirloin steak
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 2 tablespoon + 1 teaspoon soy sauce, divided
- dash of white pepper
- 3 small tomatoes
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium white onion
- 3/4 cup chicken broth
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/4 cup + 1 tablespoon vegetable oil
- 1 teaspoon fresh ginger, finely minced
- 1 garlic clove, finely minced
- Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across garin into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce and the white pepper in glass bowl. Refrigerate 30 minutes.
- Cut each tomato into 8 wedges. Cut bell peppers into 1-inch pieces. Cut onion into 3/4-inch pieces. Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar.
- Heat wok until 2 drops of water bubble and skitter. Add 3 tablespoons vegetable oil; rotate to coat. Add onion, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.
- Add 2 tablespoons vegetable oil; rotate to coat side. Add tomatoes; stir-fry 30 seconds. Stir in 1/2 cup chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add peppers and beef; stir-fry 30 seconds.