How To Make Green Pepper Steak
Marinate the sliced steak in 2 tablespoons soy sauce and granulated sugar.
Prepare the sauce by mixing the cornstarch, beef broth, and remaining 2 tablespoons soy sauce in a small bowl or measuring cup until well combined. Set aside.
Cook the beef:
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Once hot, add half of the beef and cook until the edges are browned.
Flip and cook the other side for another 2 minutes.
Transfer the cooked beef to a plate and keep warm.
Add another tablespoon of oil and cook the remaining beef slices the same way.
Cook the vegetables:
Add the last tablespoon of oil to the pan.
Sauté the bell peppers and onions with black pepper for about 5-8 minutes until crisp-tender and slightly charred.
Add aromatics:
Reduce heat to medium.
Stir in garlic, ginger, and crushed red pepper flakes.
Cook for about 1 minute, stirring constantly, until fragrant.
Combine and finish:
Return the cooked beef and its juices to the pan.
Pour the prepared beef broth mixture over everything.
Cook for 3-5 minutes until the sauce thickens.
Add the tomatoes and gently stir to coat.
Garnish with extra black pepper and fresh parsley, if desired.
Serve hot over rice with soy sauce on the side.
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The steak we pulled out of the fridge is gray—can we still eat it? We’re hoping not to toss it out since it’s supposed to be dinner
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