Beef Pepper Steak
- 1 lb sirloin steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp cornstarch
- 2 tbsp water
- 1/2 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- Rice, for serving
Whisk the cornstarch and water together in a small bowl until the mixture is smooth. Set aside.
Whisk the beef broth, soy sauce, brown sugar, dried thyme, and paprika together in another bowl. Set aside.
Heat olive oil in a large pan over high heat. Add the steak slices and cook for another 2 to 3 minutes, or until all sides are cooked. Take the steak out of the pan and put it away.
Add the cut bell peppers, onion, and minced garlic to the same pan. Cook for 3–5 minutes, or until the veggies are soft and starting to brown.
Put the cooked steak back in the pan with the cooked veggies. Pour the beef broth mixture over the top, and stir in the cornstarch mixture until everything is well mixed.
Bring the mixture to a boil, then turn the heat down to low and let it simmer for 5–7 minutes, or until the steak is cooked to your liking and the sauce has thickened. Mix once in a while.
Salt and black pepper the beef pepper cut to your taste.
The beef pepper steak should be served on a bed of cooked rice.