Ingredients:1 lb sirloin steak, sliced into thin strips1 red bell pepper, sliced1 green bell pepper, sliced1 yellow onion, sliced3 cloves garlic, minced2 tbsp olive oil2 tbsp cornstarch2 tbsp water1/2 cup beef broth2 tbsp soy sauce1 tbsp brown sugar1 tsp dried thyme1 tsp paprikaSalt and black pepper, to tasteRice, for servingInstructions:In a small bowl, whisk together the cornstarch and water until smooth. Set aside.In another bowl, whisk together the beef broth, soy sauce, brown sugar, dried thyme, and paprika. Set aside.Heat olive oil in a large skillet over high heat. Add the sliced steak and cook for 2-3 minutes, or until browned on all sides. Remove the steak from the skillet and set it aside.In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook for 3-5 minutes, or until the vegetables are tender and slightly caramelized.Return the cooked steak to the skillet with the vegetables. Pour the beef broth mixture over the top and stir in the cornstarch mixture until well combined.Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened and the steak is cooked to your liking. Stir occasionally.Season the beef pepper steak with salt and black pepper to taste.Serve the beef pepper steak over a bed of cooked rice.
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