Pepper Steak

Step 1

Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.

Step 2

Combine remaining sauce ingredients in a medium bowl and set aside.

Step 3

Measure out remaining ingredients prior to beginning.

Step 4

Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the peppers for even more flavor, then you can use kitchen tongs to remove and discard.

Step 5

Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they've been cut.) Pat completely dry, sprinkle with meat seasoning, and toss to coat

Step 6

Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.

Step 7

Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until reduced by half, 3-4 minutes.

Step 8

Add the bell peppers and onions and sauté for about 3 minutes. Add the sauce mixture and bring it to a boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the bubbling sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.

Step 9

Add the cooked steak back to the sauce and allow it to heat through. Serve with rice. See notes for instructions on how I cook rice.