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There’s nothing more tasty and easy than pepper steak.
- 1 lb sirloin steak cut in thin slices
- 1/2 cup green bell pepper cut in 1-inch squares
- 1/2 cup red bell pepper cut in 1-inch squares
- 1/2 cup sliced mushrooms
- 1 small onion sliced about 1/8-inch thick
- 1 clove garlic minced
- 2 tbsp oil
- 1/2 cup water
- 1 tbsp brown sugar
- 1/4 tsp dark sesame oil optional
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1/4 cup water
Mix the seasoning/thickening ingredients in a small bowl; set aside.
Heat a large skillet over medium-high heat. Add the oil and heat.
Add the sliced meat. Cook over medium-high heat until the meat is browned on all both sides.
Add the garlic, onion and mushrooms. Cook until onion just begins to get soft–about 5 minutes.
Add the peppers and the 1/2 cup water. Bring to boil, reduce heat to low. Cover and cook for 5 minutes, or until peppers are crisp-tender and are bright colors.
Stir the seasoning/thickening mixture so everything is blended well. Add to the beef/pepper mixture in the skillet and cook until thickened and juice begins to bubble.
Serve over jasmine rice.
Serving: 1serving | Calories: 274kcal | Carbohydrates: 12g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 574mg | Potassium: 557mg | Fiber: 1g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 2mg