Tri-Color Pepper Steak


Lots of fresh bell peppers, thinly sliced steak and a mixture of seasonings makes Tri-Color Pepper Steak an irresistible meal. The flavors come together perfectly and when served over a mound of rice to soak up the sauce it is the perfect meal. And leftovers make a great lunch the next day.


Ingredients for Tri-Color Pepper Steak:

serves 4


1 1/2 pounds of flank steak

6 tablespoons of low sodium tamari or soy sauce

3 cloves garlic, minced

3 teaspoons chopped fresh ginger

1/4 cup canola oil

1 1/2 cups thinly sliced scallions

3 stalks celery, thinly sliced

1 1/2 tablespoons cornstarch

1 1/2 cups water

3 tomatoes cut into wedges

1 green bell pepper, cut into 1-inch chunks

1/2 red bell pepper, cut into 1-inch chunks

1/2 yellow bell pepper, cut into 1-inch chunks

cooked white or brown rice for serving


You will also need a wok or a very large pan. I used a 14-inch pan.


Time-Saving Tips: The celery, peppers, scallions, garlic, peppers, and ginger can be prepped in advance. This will make the cooking go quickly.


Let's see what we need.


Now let's cook.


Cut the flank steak in half crosswise and then cut each half down the middle lengthwise. Slicing across the grain cut each section into to thin slices.


Combine the meat, tamari sauce, garlic, and ginger and marinate for an hour.


Prepare the vegetables and set aside.


Combine the cornstarch and water and then add the tamari sauce. Make sure you have some rice cooking.


Heat oil in the pan until it is very hot. Add the meat. Saute over high heat until the meat is no longer pink. Add all vegetables except for the scallions. Saute until vegetables are tender-crisp and then toss in the scallions. Finally, pour in the cornstarch and water mixture and stir over high heat until the liquid starts to thicken. Taste and add more tamari sauce as needed.


It's ready! Doesn't it look delicious? It is a great stir-fry packed with flavor. It is hard not to go back for seconds.


Enjoy!

2018 Cranberry Walk