Mom’s beef pepper steak✨ For the Meat + Marinade:▪️1 lb. Flank Steak, cut in bite sized strips against the grain▪️1 tsp Cornstarch▪️1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 tsp Sesame Oil▪️1 Tbsp Soy Sauce▪️1 Tbsp Water▪️1 Clove Garlic, minced▪️1 tsp Fresh Ginger, minced▪️ For the Sauce:▪️3/4 Cup Water▪️2 Tbsp Oyster Sauce▪️1 Tbsp Black Bean Garlic Sauce▪️1 Tbsp Soy Sauce▪️1 Tbsp White Vinegar▪️1 Tbsp Cornstarch▪️1/2 tsp Pepper▪️1/2 tsp Sugar▪️ For the Stir Fry:▪️2 Tbsp Avocado Oil, divided▪️3 Tbsp Fresh Ginger, minced▪️3 Cloves Garlic, minced▪️1 Medium Yellow Onion, diced small▪️3 Medium Green Bell Peppers, cut in 1” squares▪️4 Medium Roma Tomatoes, stems removed and cut in large chunks▪️2 Scallions, sliced▪️Kosher Salt & Pepper▪️Cooked White Rice, for serving▪️ 🌱Vegan Modification: Sub in firm tofu for beef and leave out the oyster sauce 1️⃣ Combine the meat with the rest of the ingredients for the marinade; mix and let marinate for at least 15 minutes 2️⃣ In a separate bowl, mix together the ingredients for the sauce and set aside 3️⃣ In a wok or large pan over medium high heat, add 1 Tbsp avocado oil along with half of the garlic and ginger, the onions, and a sprinkle of salt and pepper; stir fry for 2-3 mins 4️⃣ Add the green peppers along with another sprinkle of salt and pepper, and cook for 3-4 more mins until some peppers start to blister (but they are still al dente); remove from the wok and set aside 5️⃣ Add 1 Tbsp more avocado oil along with the meat and let sear on one side for 2-3 mins, then stir fry until medium rare 6️⃣ Add the rest of the garlic and ginger along with the tomatoes and stir fry 1-2 mins, then add the peppers and onions back in, along with the sauce (stir the sauce before pouring it in because the cornstarch will settle) 7️⃣ Bring to a boil and cook 1-2 more mins once bubbling (this will thicken the sauce) then stir in the scallions and turn off the heat 8️⃣ Serve over warm white rice and enjoy!
