Ingredients

The following ingredients have 6 Servings
  • 1 pound sirloin or round steak, (sliced thin against the grain)
  • ¼ cup soy sauce, (divided)
  • 1 tablespoon granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup low-sodium beef broth
  • 4 tablespoons vegetable oil, (divided)
  • 2 large bell peppers, (cubed (red, green, or both))
  • 1 large onion, (sliced into wedges)
  • 1 teaspoon fresh ground black pepper
  • 3 cloves garlic, (minced)
  • 1 tablespoon fresh ginger, (minced or grated)
  • ¼ teaspoon crushed red pepper flakes ((optional))
  • 2 large tomatoes, (cubed (or several small))
  • Cooked rice for serving
  • Soy sauce for serving

Instruction

  • Pour 2 tablespoons soy sauce and sugar over sliced steak. Marinate at least 30 minutes or up to 4 hours. While the beef is marinating, prep the remaining ingredients.
  • In a small bowl or 2 cup measure, combine the cornstarch, beef broth, the remaining 2 tablespoons soy sauce. Whisk until blended. Set aside.
  • Heat 1 tablespoon vegetable oil in large skillet over medium-high.  Add half the beef and cook until browned around the edges. Turn the beef slices over and continue cooking for about 2 minutes more. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.
  • Pour the last tablespoon of oil into the pan. Add the bell pepper, onions and black pepper. Sauté until the vegetables are crisp tender and slightly charred, about 5 to 8 minutes.
  • Reduce the heat to medium. Add the in the garlic, ginger and crushed red pepper flakes, if using. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.
  • Return the cooked beef to the pan, along with any accumulated juices, and the beef broth mixture. Cook until the sauce thickens, about 3 to 5 minutes. Gently fold in the tomatoes and stir to coat. Remove from the heat and serve immediately.
  • Garnish with additional black pepper and parsley.
  • Serve over hot cooked rice. Pass additional soy sauce for serving.