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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you love asian food, you'll love this Chinese style flank steak. ...Three Pepper Steak. (Stir-fried beef in a light soy sauce. Serve over steamed rice.) Ingredients:
1 boneless beef top round (about 1 pound) or 1 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 red bell pepper, cut into 1/2-inch strips |
1 small green bell pepper, cut into 1/2-inch strips |
1 small yellow bell pepper, cut into 1/2-inch strips |
1 small onion, cut into 1-inch pieces |
2 garlic cloves, finely chopped |
hot cooked rice |
Directions:
1. Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
2. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
4. 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.
5. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
6. Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
7. Spoon rice into serving dish; top with beef and vegetable mixture.
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