Pepper Steak

 

Ingredients:

2 Tablespoons + 2 Tablespoons cornstarch, divided

3/4 teaspoon ground ginger

1 (10 1/2-oz) can beef broth or 10 oz. from a carton

2-3 Tablespoons soy sauce

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound boneless top sirloin, cut into thin slices

1 tablespoon olive oil

2 teaspoons sesame oil 

2 garlic cloves, pressed

1 Tablespoon sherry 

1-2 green bell pepper (red, yellow or orange works too)

1 medium sweet onion, sliced

Hot cooked rice

Directions:

Whisk together 2 tablespoon cornstarch, beef broth, soy sauce and crushed red pepper. Set aside.

Combine remaining 2 tablespoons cornstarch (or use 2 Tablespoons of flour), salt and pepper in a plastic baggie, dredge steak slices in mixture. Set aside.

Heat olive oil and sesame oil in a large skillet over high heat for a few minutes; add steak and saute for a 4 minutes until browned, add garlic.

Add bell pepper and onion, saute until tender. Stir in broth mixture; reduce heat, and simmer a few minutes until thickened.

Serve over hot cooked rice.