I had some peppers that needed to be used and some beef perfect for stir fry defrosted. The ingredients in this recipe looked yummy! I served this over sushi rice. It came out good… Not my favorite but good
Peppered Beef Stir Fry with Peppers
adapted from Amanda’s cookin’
2 tablespoons oil
1/2 -1 pound of steak cut into thin strips
Fresh ground black pepper
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
3/4 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons soy sauce
4 cloves minced garlic
2 teaspoons freshly grated ginger
2 peppers, chopped
1 medium white or yellow onion, chopped
Place meat into a bowl and season generously with freshly ground black pepper. Mix cornstarch with soy sauce and balsamic vinegar until completely combined. Pour mixture over the meat and mix it with a spoon to coat. Set aside to marinate.
For the sauce combine the broth, oyster sauce, sesame oil, and soy sauce in a bowl. Whisk to combine and set aside.
Heat wok over medium high heat. Add oil and heat until shimmering but not smoking. Stir fry meat in oil until no longer pink. Remove meat and set aside.
Add garlic, ginger, peppers, and onions to hot wok. Stir fry until tender crisp, about 2-3 minutes.
Add meat to the vegetable and stir to combine. Pour sauce mixture into the pan and bring to a boil. Stir occasionally until sauce has thickened.