Ingredients
Scale
- 1 Red Bell pepper cored, seeded and cut into strips
- 1 Green Bell pepper cored, seeded and cut into strips
- 1 Large Onion, cut into strips
- 1 1/4 pounds flank steak thinly sliced
- 2 teaspoons Fresh Garlic, minced
- 1 teaspoon Ginger paste (comes in a tube)
- 1/4 cup Low Sodium Soy sauce (or Aminos)
- 1 1/2 Tbsp. Sugar
- 1 1/2 Tbsp. Organic Cornstarch
- Sea salt and pepper to taste
Instructions
- In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch. Set aside.
- Heat 1-2 Tablespoons of olive oil in a large skillet over medium heat.
- Add the peppers and onions and cook for 5-6 minutes or until just tender. Remove the peppers from the pan and place on a plate.
- Slice the steak very thinly against the grain and season liberally with salt and pepper on both sides.
- Add another tablespoon of oil to the pan. Add half the steak in a single layer.
- Increase heat to high and cook for 5-6 minutes or until lightly browned. Remove the steak and add the other half. Return the cooked steak and the garlic and ginger, then cook for 30 seconds.
- Place the peppers back in the pan with the steak.
- Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.
