Pepper Steak
Author: Nancy Stanton
Recipe type: Dinner
Cuisine: Asian/American
- 1 - 1½ lb of Flank or Skirt Steak, cubed or sliced in 1" pieces
- 3 cups Bell Peppers, chopped to 1" pieces (about 2 peppers)
- 2 cups Onion, chopped to 1" pieces (about 1 large onion)
- 1 15 oz canned Tomatoes, with juice
- 4 Tbsp Tamari or Soy Sauce (may use less)
- 2 Tbsp Worcestershire Sauce (may use less)
- 1 Tbsp Corn Starch
- 1 Tbsp Warm Water
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- Brown Rice and Quinoa for serving
- Heat a large pot or high sided pan, over medium heat, add oil and butter
- Add chopped Onion, cook for 3 minutes
- Add chopped Steak, cook until there is color on all sides and cooked through, about 8-10 minutes
- Add canned tomatoes (with juice) and chopped Peppers
- Add 2 tbsp Tamari/Soy Sauce and 1 tbsp Worcestershire Sauce
- Simmer 5 minutes
- Mix Corn Starch and Warm Water together, add to Pepper Mixture and stir to combine
- Reduce heat to medium/low and simmer for 10 minutes
- Taste Pepper Steak, more seasoning may be needed. Add 1 tbsp Tamari/Soy and ½ tbsp Worcestershire Sauce (may use more if needed, remember 2:1 ratio)
- Cook 1-2 minutes more
- Serve over warm Brown Rice or Quinoa
Recipe by Dinners Swerved at https://dinnersswerved.com/pepper-steak/
3.5.3217