Ingredients: 1 pack of beef thinly sliced 2 tablespoons olive oil, divided 1 red bell pepper, cut into 1-inch cubes 1 green bell pepper, cut into 1-inch cubes 3 garlic cloves, minced 1/4 cup brown sugar 1/2 cup low sodium soy sauce 2 teaspoons sesame oil 1 teaspoon ground ginger 1 tablespoon Sriracha (or your favorite hot sauce) 1 tablespoon cornstarch
Directions:
To make the pepper steak stir-fry: In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch. In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate. Turn the heat to high and add the meat on one layer and cook on each side to sear the beef and reduce heat to medium-high and continue to cook until no longer pink and brown on each side. Add the peppers back to the skillet and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with chopped cilantro and sesame seeds. Serve the pepper steak stir-fry over rice, rice noodles, or cauliflower rice.
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