My Spicy Pepper Steak
2lb beef chuck steak, fat trimmed
2/3 c low sodium soy sauce
2 cloves garlic, minced or pressed
1 tsp ground ginger
1/2 tsp ground red pepper
1/4 tsp crushed red pepper flakes
1/4 cup olive oil
1 1/2 cup sliced red, green, and/or yellow peppers
1 cup diced tomato
2 Tbsp corn starch
3/4 c water
salt and pepper to taste
Cut beef into thin strips, across the grain.
Combine soy sauce, oil, garlic, ginger, ground red pepper, and crushed red pepper. Add beef strips, toss to coat. Let stand for at least 30 minutes at room temperature. Strain and reserve marinade.
In the meantime, prepare vegetables.
Heat large, heavy frying pan or wok. Add a splash of oil, just whatever’s needed for cooking beef. Add beef to pan. Toss over high heat until meat is evenly browned. Remove meat from pan.
Add peppers, toss over high heat until tender crisp, about 10 minutes. Add meat back to pan.
Mix cornstarch with water, add to reserved marinade, add to pan. Stir and cook until thickened. Add diced tomato. Heat. Salt and pepper to taste. Serve over hot cooked rice.