Pepper Steak

This is a great, fast & easy recipe! I like to eat this over brown rice, but Kevin likes it over noodles...equally delicious. Use whatever steak you have, or leftover roast cut in chunks is great too. Use whatever color peppers you want as well.

Pepper Steak

Extra virgin olive oil

2 lb. steak, sliced very thin

1 green pepper, sliced

1 red pepper, sliced

1 yellow or orange pepper, sliced

1 small onion, sliced thin

1 clove garlic, minced

2 c. beef stock (mix 1/4 c. of this stock with the cornstarch)

2 T. soy sauce

2 T. cornstarch

Prepared rice or noodles

Green onions, chopped (if desired for garnish)

Heat extra virgin olive oil on high in a large skillet. Add steak strips and cook for a couple minutes until just brown; put in a bowl and set aside. Add a little more olive oil to the pan and saute peppers and onions until they start to soften. Add garlic and saute 1 minute longer (so garlic doesn't burn). Add beef stock, cornstarch mixed with 1/4 c. of the beef stock, and soy sauce. Bring to a boil and the sauce will start to thicken. If you want a thicker sauce, mix another tablespoon of cornstarch with COLD water and add to the pan. Add beef back to the pan and simmer on low 10-15 minutes until thick and veggies are soft, but yet still crisp. Garnish with chopped green onions (optional).