I don't always get creative with the names of my recipes. Sometimes, they are so simple that you just call it what is it. This recipe was given to me by my sister, and this is a dish my mom used to make all the time, with rave reviews nonetheless. And for good reason. This was not only one of the tastiest dishes I have ever made, it was one of the easiest. This meal, including the prep, took less than 20 minutes. Now that is homemade in a hurry. Here's how I did it and I think my mom would definitely approve:
Donna's Pepper Steak:
1/2 pound grass-fed flank steak
1 tbsp canola or peanut oil
1 organic green pepper
1/2 large organic yellow onion
1 clove organic garlic
1 3/4 cup organic beef broth
1 tbsp low-sodium soy sauce
3 tbsp corn starch
salt & pepper to taste
1. Thinly slice the steak. Hands down the easiest way to do that is freeze it, not completely, but enough so that it is firm enough to be thinly sliced. Set aside.
2. Slice the green pepper and onion into strips.
3. Mix the beef broth, soy sauce and corn starch together. Whisk well, until the corn starch is fully incorporated
4. Mince the garlic clove.
5. Heat a wok on very high heat. Add the oil and then add the steak slices. Sauté until browned and remove from the pan, leaving behind any oil.
6. Add the peppers and onions. Flash fry the vegetables, meaning cook them at a very high heat for about 1 minute. Add the garlic and stir.
7. Add the broth/corn starch mixture and stir. The sauce will thicken within 2-3 minutes. Add the meat back to the pan and stir. Season with salt and pepper to your taste. Serve on top of rice and enjoy!!
Tip: When it comes to Asian dishes calling for beef or a meal like fajitas, flank steak is my cut of choice. When thinly slicing against the grain, it literally melts in your mouth. But it can be pricey. If you can't afford flank steak, I would ask one of the folks at the meat counter if they can make a recommendation for another cut of meat.