Beef with Peppers

Another PW recipe...this reminded me of a dish we get at a local Chinese restaurant. I changed it up a little...super fast, easy, and delicious!

Beef with Peppers
1 1/2 lb. flank steak, sliced very thin against the grain (works best if you freeze the meat for about 20 minutes before slicing; you can get it REALLY thin)
1/2 c. soy sauce
3 T. sherry
2 T. brown sugar
2 T. cornstarch
1 T. minced fresh ginger
2 cloves garlic, minced
2 T. canola oil
1 onion, sliced
2 red peppers, sliced
1 pkg. rice noodles

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, & garlic. Place sliced beef in marinade and toss. Set aside.

Heat 1 tablespoon of oil in a large skillet over medium high heat. When hot, add onions and peppers. Saute a few minutes and remove from pan. Add remaining tablespoon of oil and add sliced meat. Cook only about 30 seconds per side to sear. Repeat with all the meat until it's all browned. Reduce heat to low and add all the meat, onions, peppers and remaining sauce from marinade. Allow to simmer on low until thick and bubbly; add salt & pepper to taste. Add cooked rice noodles to the meat/sauce and stir to combine. Serve immediately.

*The rice noodles are delicious with this and makes it taste like Chinese take-out, but you can substitute fettucini or another pasta if you want.