Pepper Steak Stir-Fry

Yum yum! Really loved this one, which was already easy, yet more so thanks to the pre-sliced beef specifically labeled for "stir fry" that we (my mom & I) got from her local Wal-Mart (not a place I normally shop, but not much other choices where she lives). The super thin strips cooked quickly and were the perfect texture in the stir-fry.

Link to original recipe: https://www.eatwell101.com/pepper-steak-stir-fry-recipe

Recipe below contains my modifications.

Ingredients:

6 garlic cloves, minced

1/2 c. brown sugar (packed)

1 c. low-sodium soy sauce (we used regular; it worked, but was a bit on the salty side)

4 tsp. toasted sesame oil

2 tsp. ground ginger

2 tsp. Frank's red hot sauce

2 T. cornstarch

2 bell peppers, thinly sliced (we used 1 orange, 1 yellow)

2 T. olive oil, divided

1 lb. stir-fry sliced beef (flank steak or skirt steak work great, too), seasoned with freshly ground black pepper (to taste)

toasted sesame seeds, for garnish

Directions:

1. In a small or medium bowl, stir together the garlic cloves, brown sugar, soy sauce, sesame oil, ginger, Frank's sauce, and cornstarch. Set aside.

2. Heat 1 T. of the olive oil over medium to medium-high heat. Add the sliced bell peppers and cook, stirring occasionally, until they have reached desired softness (we like ours barely crisp, so we went around 5 min.) Transfer to plate.

3. Add the remaining 1 T. of olive oil. Once it has heated, add the sliced beef. Cook, stirring frequently, until nearly all pink is gone. You may need to do this in batches, as you do NOT want to crowd the pan (if you crowd it, the meat will boil rather than 'fry'). Transfer to same plate as the peppers.

4. Reduce heat to medium. Add the reserved sauce mixture to pan and bring to a simmer, stirring frequently. Once it begins to simmer, return the peppers and beef to the pan. Stir to coat, cooking for around 1 more minute.

5. Serve with desired side (we made rice) and enjoy!