I recently purchased a bag of bell peppers from Costco just for the hell of it. You guessed it, it’s the large pack of 6, constituting 2 yellow, 2 orange and 2 red peppers. I don’t even cook with them very often, but figured seeing the colors each time I open my fridge would inspire me to concoct something creative with them. Welp, after seeing some signs of aging on these beautiful creatures today, it was established that nothing creative is coming out of them any time soon, as long as they are still in my hands. Therefore, I’m going to cook my usual stir-fry with flank steak, onions, and bell peppers instead 😛.
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Flank Steak with Onions & Peppers Stir-fry Recipe
Ingredients
FOR THE STEAK
- 1 lb flank steak thinly sliced (about 1/4 inch thick)
- 2 tsp light soy sauce
- 2 tsp cooking oil
- 2 tsp corn starch
FOR THE SAUCE
- 1 tbsp sugar
- 1/4 cup water
- 1/4 cup light soy sauce
- 1 tbsp corn starch
REST OF THE DISH
- 2 tbsp cooking oil
- 2 bell peppers cut into strips
- 1 medium sized onion sliced
- 1/4 inch thick ginger cut into strips
- Dash of black pepper optional
Instructions
- Marinate the flank steak with the light soy sauce, cooking oil and corn starch and set aside for 15-30 minutes.
- In a bowl, add all the sauce ingredients and mix thoroughly.
- Heat 1 tablespoon of cooking oil on a wok or large pan over medium-high heat.
- Add the bell peppers and onions and stir-fry until tender, approximately 5 minutes. Set aside on a plate.
- Heat the remaining tablespoon of cooking oil on the same wok or pan and add the sliced ginger. Allow ginger to cook for about 30 seconds.
- Add the marinated steak. Cook until steak is slightly pink, about 3-4 minutes.
- Add the peppers and onions back into the pan with the steak.
- Give the sauce mixture a quick whisk to loosen up the corn starch, then pour it into the pan.
- Mix the sauce with the beef, onions and peppers, until the sauce thickens, about 2 minutes.
- Top with a dash of black pepper (optional), mix then serve.
