Classic Pepper Steak

By Valerie's Kitchen

Ingredients

1¼ pounds round steak or top sirloin ( thinly sliced against the grain)
1 tablespoon paprika ((regular, not smoked))
2 tablespoons neutral oil (divided)
2 teaspoons minced garlic
1 teaspoon minced ginger or ginger paste
1 tablespoon tomato paste
1¼ cup low sodium beef broth
¼ cup less sodium soy sauce (or tamari for gluten-free)
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 medium bell peppers (thinly sliced (green + red is ideal))
1 cup thinly sliced yellow onion
1 tablespoon cornstarch
2 tablespoons cold water
Cooked white rice (for serving, optional)

Prep Time15mins
Cook Time40mins
Servings4

Instructions

Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet to lightly tenderize it. Slice it thinly (about ¼-inch) against the grain into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.

Heat 1 tablespoon oil in a large skillet over MEDIUM-HIGH heat. Add half the beef in a single layer and cook until browned. Use kitchen tongs or a slotted spoon to transfer to a plate and repeat with the remaining beef.

Reduce the heat to LOW and add the garlic, ginger, and tomato paste to the oil left behind in the empty skillet. Cook, stirring, for 1 to 2 minutes. Add the beef broth, soy sauce, sugar, and black pepper and stir to combine. Return the beef and any accumulated juices to the skillet. Bring to a simmer, then reduce the heat to LOW, cover, and cook for 25 to 30 minutes, or until the beef is tender.

Add the bell peppers and onion. Cover and cook for an additional 5 minutes, or until crisp-tender.

In a small bowl, whisk together the cornstarch and water. Add to the skillet and cook, stirring, until the sauce has thickened. Remove from the heat.

Serve over rice if desired.