TLC Cooking "Three-Pepper Steak"

Three-Pepper Steak

Three-Pepper Steak

YIELD Makes 4 servings
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INGREDIENTS

1	boneless beef top sirloin or beef flank steak (about 1 pound)
3	tablespoons reduced-sodium soy sauce
1	tablespoon cornstarch
1	tablespoon brown sugar
1‑1/2	teaspoons sesame oil
1/4	teaspoon red pepper flakes
3	tablespoons vegetable oil, divided
1	small green bell pepper, cut into 1/2-inch strips
1	small red bell pepper, cut into 1/2-inch strips
1	small yellow bell pepper, cut into 1/2-inch strips
1	medium onion, cut into 1-inch pieces
2	cloves garlic, finely chopped
Hot cooked rice

PREPARATION:

Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat; set aside.
Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add bell pepper strips; stir-fry until crisp-tender. Remove to large bowl. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
Add onion; stir-fry about 3 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through. Spoon rice into serving dish; top with beef and vegetable mixture.

This recipe appears in: Chinese

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