One Skillet Pepper Steak

INGREDIENTS:

 

• ⅓ cup low sodium beef broth
• ¼ cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons mirin (see notes)
• ¼ teaspoon sesame oil
• 1 tablespoon cornstarch

STEAK AND PEPPERS:

• 2–3 tablespoons vegetable oil
• 1 ¼ lbs. beef petite shoulder, flank steak, skirt steak, or top sirloin steak thinly sliced
• Kosher salt and fresh ground black pepper
• 1 red bell pepper seeded and cut into strips
• 1 green bell pepper seeded and cut into strips
• 1 yellow onion sliced into strips
• 1 tablespoon minced ginger (or ginger paste)
• 2 cloves garlic minced

 

INSTRUCTIONS:

 

Whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set it aside for a few minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat. Add the beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.

In same skillet over medium high heat add 1 tablespoon olive oil. Add peppers and onions. Cook until just starting to brown on the edges; approximately 2-3 minutes. Remove them from the pan and plate.

Lower the heat to medium low and if necessary add just a tiny bit more oil. Add the ginger and garlic cooking for about 1 minute while stirring constantly. Whisk the sauce that you set aside and add it to the skillet with the ginger and garlic. Continue stirring until the sauce is thickened. Return the steak, peppers and onions to the pan and stir to coat. Warm for a few minutes and serve immediately.