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Pepper Steak

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Chinese food is my go-to reward on Sunday evenings after my four-hour show, In the Kitchen with David. Some days, I pick up takeout on the way home. Other times, I quickly throw together this easy-peasy stir-fry. I serve each portion with a scoop of rice and plenty of the savory sauce. For dessert, how about some Spice Cookies and tea?"

List of Ingredients

â—¦ ¼ cup low-sodium soy sauce
â—¦ 2 teaspoons cornstarch
â—¦ 1 tablespoon vegetable oil
â—¦ 2 pounds flank steak, trimmed of excess fat and cut against the grain into 2 x ¼-inch pieces
â—¦ 1 1-ounce package stir-fry seasoning mix
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 red bell pepper, seeded and thinly sliced
â—¦ 1 green bell pepper, seeded and thinly sliced
â—¦ 1 cup thinly sliced yellow onions
â—¦ 1 tablespoon minced fresh ginger


Recipe

Whisk together the soy sauce, cornstarch, and 2 tablespoons water in a bowl. Set aside.

Heat the oil in a skillet over medium-high heat. Add the steak, seasoning mix, and pepper and cook, stirring regularly to break up the steak, until the meat is cooked through and no longer pink, 4 to 5 minutes. Remove the steak to a plate, leaving any juices in the pan. Add the peppers and onions. Cover the skillet, reduce the heat to medium, and cook, stirring occasionally, until tender, about 8 minutes.

Add the steak, any juices on the plate, and the ginger and cook, stirring frequently, for 2 minutes. Pour in the soy sauce mixture and cook until the sauce has thickened, 1 to 2 minutes.

Makes 6 servings