Pepper Steak

INGREDIENTS

• ¼ cup reduced-sodium soy sauce*

• 2 Tbsp. sugar*

• 2 Tbsp. cornstarch*

• ½ tsp. ground ginger*

• 1 lb. top sirloin steak, trimmed and thinly sliced against the grain

• 3 Tbsp. vegetable oil*

• 1 large red onion*, cut into 1-inch pieces (1 ½ cups)

• 1 green bell pepper, cut into bite-size strips

• 2 tomatoes*, cut into ½-inch wedges

• Salt* and freshly ground black pepper*

• Rice*, any variety you like, or have on hand

• Sliced green onion and black pepper*, for garnish

*indicates Kitchen Staple item

DIRECTIONS

Whisk together soy sauce, sugar, cornstarch, and ginger in a large bowl until sugar dissolves and mixture is smooth. Add steak; stir to coat. Heat 1 Tbsp. oil in wok over medium-high heat. Add one-third of steak mixture; cook, stirring, until well browned, about 2 minutes. Transfer to a bowl. Repeat with remaining oil and steak, reserving oil in wok. Add onion to wok; cook over medium-high heat, stirring, 2 minutes. Add bell pepper; cook, stirring, until crisp-tender, about 2 minutes. Sprinkle vegetables with salt and pepper and stir to combine. Stir in tomatoes and steak; cook until heated through. Serve over rice. Garnish with green onion and black pepper. Enjoy!

Wine Pairing

Pinot Noir, Grenache, Syrah

Kid Version

For my kids, I serve pieces of steak over rice, with reserved, chopped raw bell pepper and tomato on the side. 

Recipe courtesy of All Recipes Magazine Oct/Nov 2020