There are SO many recipes out there for Pepper Steak, and NONE that I liked the sound of. So, I created my own. I hope you like.
2 pounds top sirloin (slightly frozen is best for perfect thin slices)
2 medium yellow onions, sliced
6 bell peppers (I use red, yellow and orange when in season, and good ol’ green during the winter)
1 cup soy sauce (I use low sodium)
1 Tablespoon minced garlic
1 cup boiling water
1 beef bouillon cube
4 teaspoons cornstarch, dissolved in a few Tablespoons of cold water
4 Tablespoons olive oil (I throw a Tablespoon of butter in with it for added flavor)
Salt and Pepper to taste
Slice the top sirloin, thinly, across the grain and then cut into small strips. Place meat in a small baking dish. Add the garlic to the cup of soy sauce and pour over the meat. Toss until well coated. Refrigerate for 30 minutes. Heat a LARGE, DEEP skillet with the oil/butter and add meat (remove meat from pan with tongs so you can reserve the marinade). Season to taste with salt (go easy as your soy sauce does have quite a bit of sodium in it) and pepper. Cook until meat is brown and no longer pink and remove from pan. Add a little oil or butter to your hot pan and toss in your onions and peppers. Cook just a few minutes, until the vegetables are crisp tender and remove from pan. To your cup of boiling water add the bouillon cube and once dissolved, add to your hot pan. Pour in the reserved marinade and cornstarch/water mixture and cook for several minutes to thicken slightly. Once you are satisfied with your “gravy” add the meat and vegetables back to the pan and cook just until everything is heated through. Serve on warm rice.
I usually make a garden salad with this dish and call it good.