Asian Pepper Steak 

Asian Pepper Steak

Cooking Time: 8 min

What You’ll Need

1/2 cup ready-to-use beef broth

3 tablespoons soy sauce

1 tablespoon cornstarch

1 teaspoon ground ginger

2 tablespoons vegetable oil

1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips

1 medium-sized red bell pepper, cut into 1/4-inch strips (see Options)

1/4 pound fresh mushrooms, sliced

3 scallions (green onions), sliced

1 garlic clove, minced

What To Do:

In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.
 

In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.
 

Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender.
 

Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.

Notes

Red or green, even yellow, orange or purple bell peppers will do the trick here. You might have a different color on hand every time you make this, and it’s okay to use whatever you’ve got!

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