When I'm looking for a quick-and-easy weeknight I always go for pepper steak. It's a fully-flavored hearty meal of tender flank steak, peppers and onions, smothered in cajun-asian flavors.
I prefer using a very lean cut of beef like flank steak for this recipe. Since there's minimal fat, it's important to cut and tenderize it properly. With flank steak, you want to cut thin slices against the grain. To tenderize, a combo of baking soda, cornstarch and water is all that's needed to achieve tender cuts of beef.
You can enjoy this stir fry on its own, or paired with rice or noodles.
Thinly slice flank steak and add steak strips to a bowl. Add all marinade ingredients to the bowl and stir until fully combined incorporated into the steaks strips. Cover and place in refrigerator for 1 hour or overnight.
Heat a tablespoon of cooking oil in a skillet over medium heat. Stir in garlic and let cook for 30 seconds or until fragrant. Stir in onions and peppers and let cook until tender, then remove vegetables from skillet.
Increase heat to medium high and pour in steak strips and marinade into skillet. Cook until steak is seared on both sides, about 1 minute of cooking and stirring.
Reduce heat to low and add vegetables back to the skillet and mix in with the steak. Turn off heat and let stand in skillet for 5 minutes.
Pair pepper steak stir fry with basmati rice or noodles, and enjoy!