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Three-Pepper Steak
Mix the following with a wire whisk in a bowl, and set aside:
1 tbsp. Rumford corn starch
1/3 cup packed brown sugar
1 tsp. Sun Luck sesame oil
1 tbsp. wheat-free tamari (omit for soy allergy and replace with 2 tsp. kosher salt)
1 tsp. garlic powder
1 cup water
Meanwhile, begin preheating a cast-iron skillet to high heat. It’s important with this recipe to do ensure the proper temperature. To test if the skillet is hot enough, I place an opened hand about an inch above the inside of the skillet. If the heat is unbearable after 5 seconds, it’s ready. If you test by using this method, please do NOT touch the skillet!
Roughly chop the following ingredients while your skillet is heating:
1 cup onion
½ cup each red, yellow, and green bell pepper
Thinly slice one cup of beef sirloin, and have two teaspoons of grape seed oil or other compatible high-heat oil nearby.
Once your skillet is ready, evenly add in the sliced sirloin. Add in the two teaspoons of oil, and turn to coat the skillet. Do not stir. Do not reduce heat. Next add in your chopped vegetables and cook for 3 minutes; then stir. Cook for another 3 minutes, stir once more, and pour in the liquid. Make sure you whisk the liquid again just before adding it. Cook for two more minutes, stirring often. Serve over steamed rice.
Serves four
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