Pepper Steak

Ingredients

• 2 lb steak (Ribeye, sirloin, or NY )
• 2 garlic cloves (minced)
• 1 tbsp brown sugar
• 1/2 tsp fresh ginger (minced)
• 1/2 cup low-sodium soy sauce
• 1/2 tsp ginger (grated)
• 2 tbsp brown sugar
• 1/3 cup low-sodium soy sauce
• 1 cup beef broth + 1 tbsp
• 2 tbsp cornstarch
• 1 red bell peppers
• 1 green bell pepper
• 1 medium onion
• avocado oil (for frying)

Method

1. Slice the red and green bell peppers into chunks about an inch big.
2. Chop the medium onion into similar-sized pieces.
3. Mince 2 garlic cloves and slice and chop 1/2 teaspoon of fresh ginger into small pieces.
4. Cut 2 pounds of steak into very thin slices, partially freezing it for easier slicing.
5. Marinate the steak with minced garlic, ginger, 1 tablespoon brown sugar, and 1/2 cup soy sauce for at least 2 hours, preferably overnight.
6. Grate or press 2 garlic cloves for the sauce.
7. Mix 2 minced garlic cloves, 1/2 teaspoon grated ginger, 2 tablespoons brown sugar, 1/3 cup soy sauce, 1 cup beef broth, and 2 tablespoons cornstarch to prepare the sauce.
8. Heat oil in a wok or large skillet over high heat.
9. Cook the marinated steak in batches until browned, then remove from the wok.
10. Add a tablespoon of oil to the wok, then add chopped onion and stir for about 1 minute.
11. Add the sliced bell peppers and cook, stirring constantly, for a few minutes until crisp-tender.
12. Return the cooked steak to the wok, pour in the sauce, and stir to combine.
13. Cook on high heat until the sauce thickens and everything is well coated.
14. Serve the pepper steak over hot white rice.