After the steak and veggies are chopped, this savory stir-fry dinner comes together in minutes, making it the perfect solution for anyone looking for a simple but satisfying weeknight meal option.
Recipe and photograph by Kimme Hargrove
2 tablespoons vegetable oil, divided
3 bell peppers (any color), cored and seeded, and cut into strips
1¼ -1½ pounds flank steak or sirloin, cut into thin strips
Salt and pepper, to taste
3 garlic cloves, minced
1 tablespoon ginger, grated (or use ginger paste)
1/3 cup soy sauce
1/3 cup water
2 tablespoons sugar
2 tablespoons cornstarch
Using a wok or large saute pan, heat 1 tablespoon oil over medium high heat.
Saute peppers for 5-6 minutes, until slightly softened. Remove from the wok and set aside.
Add the last 1 tablespoon of oil. Season steak with salt and pepper, and cook for 5-6 minutes, stirring frequently.
Add garlic and ginger, and stir for 1 minute. Add peppers back into wok.
Using a whisk, mix soy sauce, water, sugar and cornstarch until combined. Pour over steak mixture, stirring for about 5 minutes or until thickened.
Serve hot over rice.
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