Pepper Steak Stir Fry
- 16 oz flank steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 red bell pepper, cut into 1-inch cubes
- 1 yellow bell pepper, cut into 1-inch cubes
- 3 garlic cloves, minced
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha (or your favorite hot sauce)
- 1 tablespoon cornstarch
- 4 cups cauliflower rice
1. To make the pepper steak stir-fry: In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch.
2. In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate.
3. Turn the heat to high and add the last 1 tablespoon of olive oil, then the flank steak and cook on each side to sear. Reduce heat to medium-high and continue to cook until no longer pink and brown on each side.
4. Add the peppers back to the skillet and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with chopped cilantro and sesame seeds. Serve the pepper steak stir-fry over rice, rice noodles, or cauliflower rice. Enjoy!