Amazing Pepper Steak Stir Fry

The sauce on this was great. Our rice, on the other hand, was not. We have a rice cooker, but lately our rice has been really soggy. Anyone know why that might be happening? Maybe too much water in the cooker?

Only change we made to the recipe was the note about making the beef into bite-size portions. We left them in strips, as called for in the original recipe. This makes, what I will call, polite eating more difficult. You will be struggling to take an appropriately sized bite and not have a big string of beef hanging out of your mouth. Other than that, we really liked this recipe. Leftovers were great too.

• 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 oz flank steak, sliced in strips against the grain, then into smaller, bite-size pieces
• 3 garlic cloves, minced
• 1/4 cup brown sugar, packed
• 1/2 cup soy sauce, preferably 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 Tbsp 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 steak. Cook on each side to sear the beef and reduce heat to medium-high. Continue to cook until brown on both sides and no longer pink. 

In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, and corn starch. 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. 

Serves 4

Prep Time: 5 minutes

Total Time: 20 minutes

Recipe from therecipecritic.com