Pepper Beef Steak
Ingredients
- 1 pound flank steak ⓘ
- 2 firm medium sized tomatoes (or 2 cups canned) ⓘ
- 1 medium bell pepper (or pint of padron, shishito or sweet heat peppers) ⓘ
- 4 scallions ⓘ
- 1 tablespoon minced ginger ⓘ
- 1 tablespoon minced garlic
- 1/4 cup Tamari or Soy ⓘ
- 2 tablespoons Shao Xing Cooking Wine ⓘ
- 1 tablespoon sesame oil ⓘ
- 1 tablespoon agave (or sugar) ⓘ
Instructions
- Slice the steak into strips 2" long and 1/2" wide. Dice the tomato and bell pepper into about 1 inch pieces. Slice the green onion.
- Mix the minced garlic and ginger with soy, cooking wine, agave, sesame oil, pepper. Mix in corn starch until smooth.
- Divide the sauce into two bowls. In one bowl, marinade the beef. Reserve the second bowl.
- Heat a wok or pan over medium heat for about 1-2 minutes.
- Add oil to the pan and allow to heat for a minute.
- Saute the steak until both sides are brown and the sauce begins to thicken. This takes only about 3-5 minutes.
- Add tomatoes and peppers.
- Let the tomatoes soften for about a minute and add the reserved sauce and allow to thicken.
- Stir in the green onions.
- Serve over a bowl of hot rice.
Nutrition & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).