INGREDIENTS NEEDED FOR THIS RECIPE:
470 gr. Of flank steak, I sliced thinly against the grain.
1 red bell pepper, I sliced into thin slices.
1 green bell pepper, I sliced into thin slices.
1/4 Cups.Of low-sodium soy sauce.
4 large spoons.Of packed brown sugar.
3 minced cloves garlic.
2 large spoons.Of rice wine vinegar.
2 Large divided spoons.Of vegetable oil.
1 Large spoon.Of freshly minced ginger.
1 Large spoon.Of cornstarch
Freshly ground black pepper.
And I used -Cooked- white rice for serving.
FOLLOW THE STEPS BELOW, TO PREPARE THIS PEPPER STEAK:
To obtain the correct sauce quality, I combined the soy sauce, with vinegar, sugar, and cornstarch in a large bowl, and I whipped it all mixed together.
I heated a tablespoon of vegetable oil over high heat, and when the oil was properly warm, I put the flank steak upon the frying pan.
Then, I seasoned it with salt and let it cool for around 8 minutes or until all sides are sealed.
After cooking the flank steak, I moved it to a plate.
And I put the remaining tablespoon of vegetable oil in the same pan, accompanied by the green bell peppers.
Until soft, I cooked for around 6 minutes, then I added the garlic and ginger, and I stir and simmer until it’s totally cooked.
Afterward, to the skillet, I added the beef, and I poured over the prepared sauce and simmer, stirring until the sauce is shiny around 15 minutes.
I removed it from the heat when finished, and I got this with cooked rice.
If you want to roast a steak in the oven, it’s good to do so, even though you’re not going to get the brown crust. Just make sure that you do not keep the meat for too long in the oven so that it dries out and becomes strong. Depending on how well-done you prefer your steak, you can put your steak in an oven-proof pan and bake it for up to 15 minutes. Make sure that it is stirred halfway through the cooking time.
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