Pepper Steak

Instructions

To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.

Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.

To cook the beef, remove it from the marinade, reserving the marinade.

Heat a cast-iron skillet or wok over medium-high heat and add canola oil.

Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.

Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn't have to be cooked through), about 2-3 minutes.

Transfer the beef to the plate with the peppers.

Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.

Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.

Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.

Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.

Beef,Dinner,Entree,Main Course