- 1 lb sirloin or round steak, sliced thin against the grain
- ¼ c soy sauce divided
- 1 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 c low-sodium beef broth
- 4 tbsp vegetable oil, divided
- 2 large bell peppers, cubed (red, green, or both)
- 1 large onion, sliced into wedges
- 1 tsp fresh ground black pepper
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- ¼ tsp crushed red pepper flakes (optional)
- 2 large tomatoes, cubed (or several small)
- Cooked rice for serving
- Soy sauce for serving
Step 1: Place the sliced steak onto a plate.
Step 2: Pour 2 tablespoons of soy sauce and rub it over the steak. Let it sit for 30 minutes to 4 hours to marinate.
Step 3: In a small mixing bowl, add the beef broth, cornstarch, and 2 tablespoons of soy sauce. Whisk until well mixed.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add 1 tablespoon of vegetable oil and allow it to become hot.
Step 6: Add 1/2 of the beef and sear for 2 minutes on all sides until brown. Remove from the skillet to a clean plate.
Step 7: Repeat the process to the other half of the beef.
Step 8: In the same skillet, add vegetable oil again.
Step 9: Add the onions, bell pepper, and black pepper. Sauté for about 5 minutes or until translucent.
Step 10: Turn the heat down to medium, then add the ginger, garlic, and crushed red pepper flakes. Sauté for about a minute or until aromatic.
Step 11: Put the seared beef back to the skillet and toss until well coated with the sauce. Simmer for 5 minutes or until the sauce becomes thick.
Step 12: Add the tomatoes and stir until well mixed.
Step 13: Remove the skillet from the heat.
Step 14: Serve hot over rice and enjoy!