Ingredients
2 bell peppers (green and red), sliced
1 onion, sliced
3 cloves garlic, minced
1/4 cup soy sauce
2 tbsp cornstarch
1 tbsp vegetable oil
1 tsp ginger, minced
Salt and pepper to taste
Directions
1. Start by mixing the sliced flank steak with soy sauce and cornstarch in a bowl. Let it sit and marinate for about 20 minutes—this step really lets the flavors come together.
2. Warm up the vegetable oil in a skillet over medium-high heat. Once it’s hot, add in the marinated beef. Let it brown up nicely, which should only take about 3-4 minutes.
3. Next, add the sliced onions, bell peppers, and minced garlic to the skillet. Keep things moving as you stir-fry for another 5-7 minutes, until the veggies soften and everything smells amazing.
4. Sprinkle in the ginger, then add salt and pepper to taste. Give it all a good mix so the flavors blend well.
5. Serve this pepper steak hot, ideally over a bed of fluffy rice, and dig in while it’s steaming and full of flavor.
