Pepper Steak Stir-Fry Recipe
A versatile pepper steak, rich in protein, offers a delicious meal that can be customized to individual tastes.
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Instructions
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Partially freeze the steak for 15 to 20 minutes, then cut it into thin strips.
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Prepare vegetables: wipe and slice mushrooms, remove stems and seeds from bell peppers and cut into thin strips, peel and chop the onion and garlic clove, and drain and rinse canned baby corn or wash fresh baby corn.
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Combine soy sauce with beef broth and set aside; in a separate bowl, combine cornstarch with water and set aside.
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Heat 2 tablespoons of oil in a large skillet over medium-high heat, then brown the steak, turning once.
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Reduce heat to medium. Push the steak to the side and add the onion and garlic to the skillet, then add the mushrooms and baby corn; cook for 1 minute.
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Stir in the soy sauce-broth mixture and sugar. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until the meat is tender.
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Add the bell peppers and stewed tomatoes, cover, and cook for another 5 to 10 minutes.
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Bring to a boil and stir in the cornstarch-water mixture. Cook, stirring constantly, for 4 to 5 minutes until the food is thick and bubbling.
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Taste and season with salt and pepper as desired, then serve over cooked rice.