Beef and peppers is a dish I remember from my childhood! My mommy would whip out her wok or electric skillet and cook up a large batch of beef strips and multicolored bell peppers and serve the mixture and it’s delicious sauce over rice or my favorite…..creamy mashed potatoes! If you like a little extra heat, add a teaspoon of chili paste to the marinade and some sliced hot peppers with the bell peppers! I like to prepare a large batch on Sunday evening and have it ready for lunches throughout the week!
- 1 1/2 pounds Flank Steak, sliced thin
- 1/2 cup Low Sodium Soy Sauce
- 3 Tablespoons Worcestershire Sauce
- 1 Tablespoon Packed Brown Sugar
- 1 tablespoon Honey
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 2 cloves Garlic, Minced
- 2 Tablespoons Vegetable Oil
- 1 whole Medium Sweet Onion, Sliced
- 2 Red Bell Peppers, Cored And Sliced Into Rings
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Mix together soy sauce, Worcestershire sauce, brown sugar, honey, cornstarch, ginger, garlic, and salt/pepper. Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to stove top, allow to reheat, and add bell peppers, cooking for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Reduce heat to low. Add onions, and peppers to the skillet and toss to combine. Pour in remaining marinade and stir. Allow to simmer on low for a few minutes to fully cook remaining marinade and allow sauce to slowly thicken. Turn off heat and serve over rice or rice noodles.