Sliced flank steak and colorful bell peppers in a savory soy-ginger sauce are served over steamed rice.
Photo by Karen Hermann
Serves 4
1 tablespoon olive oil, divided
1 red bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 medium onion, peeled and sliced
1¼ pound flank steak (or sirloin), thinly sliced
Kosher salt
Fresh ground black pepper
2 teaspoons minced garlic
1 teaspoon minced ginger
¼ cup unsalted soy sauce (also referred to as tamari)
1 tablespoon sugar
¼ cup sherry, optional
1½ tablespoons arrowroot (or cornstarch)
2 cups uncooked rice, cooked according to instructions
Chopped scallions, for garnish
Sesame seeds, for garnish
In a large skillet over medium-high heat, add 1 teaspoon oil. Add peppers and onions and cook for 3–4 minutes or until just tender. Remove to a plate. Season steak with salt and pepper to taste. Add remaining oil to skillet and increase heat to high. Add steak to skillet and cook 5–6 minutes or until lightly browned. Add garlic and ginger and cook for 30 seconds. Add pepper mixture back to skillet. Adjust heat to medium.
In a small bowl, whisk together soy sauce, sugar, sherry and arrowroot. Pour the sauce over the steak mixture and bring to a simmer. Cook for 2–3 minutes or until sauce thickens. Serve over rice and garnish with scallions and sesame seeds.
Chef’s tips:
How to core peppers. Whether bell peppers or small chili peppers, cut off the tops and bottoms of peppers. Stand pepper on a flat surface and slice down the four sides around the core. Discard the core and seeds, and chop or slice the four cutaway sides.
Adding garlic to sautéed vegetables. Recipe instructions call for sautéing vegetables together until softened, then adding the garlic at the end for 30 seconds or so. This is to prevent the garlic from browning, which could cause the garlic to burn and give the mixture an off taste.
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