Pepper Steak

One of my favorite ways to use peppers from the garden is by making pepper steak. It's a simple and quick dish to prepare, with thinly sliced steak, peppers, and onions all tossed in an incredibly easy and flavorful sauce. I enjoy pairing this with a side of Basmati or Jasmine rice, but you can also go for noodles or simply have it on its own.

To make the sauce, combine these ingredients in a small bowl: 1 tablespoon cornstarch, 1/2 cup beef broth, 1/4 cup light soy sauce, 1 tablespoon rice vinegar, 1 1/2 tablespoons granulated sugar, 1 teaspoon sesame oil, and 1/2 teaspoon ginger paste or freshly grated ginger. Stir until well mixed.

Prepare ingredients. Thinly slice 1 1/2 pounds of steak, trimming off any excess fat. Pound the steak thin with a kitchen hammer if needed and season with salt and pepper. Seed, stem and thinly slice bell peppers. Peel and thinly slice onion, cutting into thin halfmoon slices. Mince 3 cloves of garlic or use 1 tablespoon of jarred garlic. Prepare rice or noodles if serving (optional).

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the steak to the hot skillet, cooking it in batches, and then set aside.

Add onions and peppers to the hot skillet—you should hear a delightful sizzle! Stir-fry for 2-3 minutes, or until they are slightly softened but still crisp.

Add cracked pepper and garlic to the skillet and cook for a couple of minutes.

Return the meat to the skillet, pour in the sauce, and cook for 3-4 minutes until the sauce thickens and everything is hot and evenly coated.

Plate and serve.

Enjoy!