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Bell Peppers & Beef

September 21, 2020

Be careful with this recipe. It's so much better than your average stir fry that it may ruin Chinese takeout forevermore.

Prep Time: 20 minutes • Cook Time: 50 minutes

Ingredients

  • 2 cups Jasmine Rice
  • 1-1.5 pounds Flank or Flat Iron Steak
  • 3 Bell Peppers
  • 3 Green Onions
  • 3-4 inch piece fresh Ginger
  • 6 cloves Garlic
  • 2 Tablespoons Cornstarch
  • 1/2 cup Soy Sauce or gluten-free Tamari
  • 1/4 cup Brown Sugar
  • Sriracha, to taste
  • 1 Lime
  • Sesame seeds

Instructions

  • In a small pot or rice cooker, cook 2 cups Jasmine rice, 3 1/2 cups water, a pinch of Saffron and a teaspoon of butter for 12-18 minutes, until water is absorbed. Fluff rice and then cover to keep warm.
  • Use a spoon to scrape the skin off of the ginger, then finely grate the ginger with a microplane or grater.
  • Mince the garlic, cut bell peppers into bite-sized strips. Thinly slice green onions, keeping dark greens separate to use for garnish. Juice the lime.
  • In a medium-sized bowl, whisk cornstarch, soy sauce, brown sugar, and 1 1/2 cups water.
  • Season the steak with salt and pepper. Heat 1 Tablespoon oil in a large skillet on medium high. Sear the steak until medium-rare, flipping once. Set steak aside to rest, then thinly slice against the grain.
  • Heat another tablespoon of oil in the skillet, then add ginger, garlic, green onion whites and light greens, and bell pepper. Cook for 2-3 minutes, stirring frequently. Stir in sauce and simmer until thickened.
  • Remove skillet from heat, then stir in sliced steak and lime juice.
  • Serve stir fry on rice, garnished with scallion dark greens and sesame seeds.

Filed Under: Summer Tagged With: bell peppers, garlic, green onions, peppers

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