Pepper Steak

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Reserve 1/4 cup soy sauce. Add 3/4 cups, brown sugar, ginger and garlic to pot. Bring to a simmer and then set to low.

Step 2

Heat pan with 2 tbsp of oil and 2 tsp of optional sesame oil on medium high (a cast iron pan is a great choice here). Generously season steak with salt and pepper, rubbing in on both sides.

Step 3

Sear steak to desired level of doneness. My preference was a couple of minutes on each side for a medium rare to medium steak. Set aside to rest

Step 4

Meanwhile, heat a pan with 1 tbsp of olive oil and an optional 2 tsp of sesame oil. Cut onion into quarters and then large chunks. Seed and core peppers, cutting into large strips.

Step 5

Add onion to oil and cook for about 3 minutes until onion j just begins to turn translucent. Raise heat to medium high and stir fry onions and peppers until just softened. Do not overcook. Stir in water chestnuts and remove from heat. Set aside

Step 6

Meanwhile, add 1/4 cup of soy sauce and cornstarch to a small jar and shake vigorously (or whisk in a small bowl). Raise heat on sauce to medium high and whisk in cornstarch slurry. Simmer for a few minutes to thicken.

Step 7

Add sauce to vegetables. Slice steak very thinly any mix into sauce. Serve over rice, garnished with green onions and sesame seeds, as desired