Pepper Steak

Ingredients

• 3 lbs flank steak (*can substitute top round or sirloin steaks)
• 2/3 cup soy sauce
• 1 tbsp garlic (minced)
• 2 tsp paprika
• 1 tsp ground ginger
• 2/3 cup vegetable oil
• 3 medium bell peppers (any color, cored, seeded, and sliced)
• 1 1/2 cup celery (diced)
• 1 1/2 cups water
• 2 tbsp cornstarch
• 2 cups fresh tomatoes (diced)
• Salt (if needed to taste)

Instructions

1. 1

   Trim excess fat from meat and slice thinly against the grain. Combine marinade ingredients and marinate meat in a bowl or zipper bag for a minimum of 30 minutes or up to 24 hours.

2. 2

   Before cooking, use a strainer to drain meat well. Reserve the marinade for the sauce.

3. 3

   Spray a skillet lightly with non-stick spray or oil and heat over medium-high. Add meat in a single layer and allow to cook until browned and almost cooked through, stirring minimally, 7-8 minutes. If meat does not fit in a single layer, cook in two batches. *If meat releases a lot of juices while cooking, remove it from the pan, pour juices out of pan into reserved marinade, and return the meat to the pan to continue cooking.

4. 4

   Remove meat from pan. Add 1 tbsp vegetable oil and cook bell peppers and celery. Cook until tender-crisp, 3-5 minutes.

5. 5

   In a small bowl, mix water and cornstarch together. Add water mixture, reserved marinade juices, and cooked meat back to the skillet with the veggies. Cook until the sauce is thickened, 1-2 minutes.

6. 6

   Stir in fresh tomatoes and salt, if needed. Serve over rice.