Dairy Free ·
Ginger and Honey balsamic ·
Gluten Free ·
Meat and Poultry ·
SELECT Medium olive oil ·
Sesame oil ·
Pepper Steak with Rice
Pepper Steak with Rice
Submitted by Denise Walburg
13 minutes
15 minutes
Meat and Poultry
Ingredients
- 1/4 cup soy sauce
- 4 tablespoons Fustini's Ginger and Honey balsamic, divided
- 1 tablespoon corn starch
- 2 tablespoons Fustini's Sesame oil, divided
- 2 tablespoons Fustini's Medium SELECT olive oil, divided
- Kosher salt and fresh ground pepper to taste
- 1 lb. steak (flank, thin cut sirloin, petit steak)
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1/2 red onion, sliced thin
- 2 garlic cloves, minced
- 1/4 cup beef broth
- green onion, sliced, garnish
- cooked rice for serving
Directions
- In a small bowl, combine soy sauce, vinegar, corn starch and 1 tablespoon of Sesame oil. Set aside.
- In a large sauté, pan, heat 1 tablespoon of SELECT olive oil. Season steak with salt and pepper. Add to the pan and sear on all sides cooking until the desired temperature is reached. Remove from the pan.
- Add the remaining 1 tablespoon of SELECT olive oil to the pan. Add peppers and onions to the skillet and cook until softened. Add garlic and continue to cook for 1 more minute. Add remaining balsamic to the pan and scrape up all bits of flavor from the bottom of the pan. Add the sauce and beef broth to the pan. Continue cooking until slightly thickened. Add beef back into the pan and cook until heated through. Serve over rice, garnished with green onion and a drizzle of Sesame oil.
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