When ready to cook, heat a little more olive oil in a wok or non-stick skillet. Add meat to VERY hot pan. Stir-fry until meat is nearly done.
If any juice renders out, drain that off completely before adding peppers and onions to pan. Reserve juice.
Cook until peppers and onions are crisp tender.
Mix cornstarch with a couple tablespoons COLD water then add to reserved juice. Return all to the pan and allow to thicken. If additional water is needed, add a few tablespoons at a time until sauce is desired thickness.
Serve over rice.
Time to Prepare: 30 minutes to marinate/prep, 20 minutes to cook
Submitted By: Cheryl
Original Source: http://whatscookingoodlookin.wordpress.com
I was looking for a new pepper steak recipe when I found myself out of a key ingredient in my old standby. I came across this site and decided to give it a try. SO glad I did - this was a hit! Very flexible (I doubled the meat and sauce, but not the veggies) and packs a great flavor. Similar to a chinese takeout style pepper steak, but better, of course, because you control the ingredients!
I would recommend using a low sodium soy sauce since you use quite a bit of it.
Alan - Excellent and quick recipe. Highly recommend!