green pepper steak


°1 pound sirloin or round steak, thinly sliced ​​with grains°
°¼ c divided sauce
°1 tablespoon granulated sugar
°2 tablespoons cornstarch
°1 c low sodium beef broth
°4 tsp vegetable oil, divided
°2 large bell peppers, diced (red, green, or both)
°1 large onion, sliced
°1 tsp ground black pepper
°3 clove garlic, mince
°1 tablespoon minced or grated fresh ginger
°teaspoon crushed red pepper (optional)
°2 large tomatoes, diced (or several small)
°Cooked rice for serving
°Soy sauce for serving

* Directions : 

Step 1: Soak the steaks in 2 tablespoons of soy sauce and sugar.
Step 2: Combine the cornstarch, beef broth, and 2 tablespoons of soy sauce in a small bowl or 2 cups until well combined and set aside.
Step 3: In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Once the oil is hot, add half of the beef and cook until the edges turn brown. Flip the other side and cook for another 2 minutes. Transfer the cooked beef to a plate and let it warm. Add 1 tablespoon of oil and cook the rest of the steaks.
Step 4: Add the last tablespoon of oil to the pan and sauté the bell peppers and onions with the black pepper for 5 to 8 minutes or until the vegetables are tender and slightly charred. 
Step 5: Set the heat to medium and add the garlic, ginger and crushed red pepper flakes. Stir constantly for about a minute, until the garlic is fragrant.
Step 6: Add the cooked beef back to the pan along with the juices and pour over the broth mixture. Continue cooking for another 3 to 5 minutes, until the sauce thickens. Add the tomatoes and stir gently until covered.
Step 7: Once cooked, garnish with more black pepper and parsley.
Step 8: Serve over hot rice and add soy sauce to serve.

Enjoy !