• 2 pounds pepper steak
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 3 tablespoons honey
  • 3 tablespoons olive oil, divided
  • 1 tablespoon prepared crushed garlic
  • 1/2 teaspoon ginger
  • 1/4 cup soy sauce
  • 1 green bell pepper, seeded, veins removed, thinly sliced
  • 1 red bell pepper, seeded, veins removed, thinly sliced
  • 2 large onions, thinly sliced
  • Jasmine rice, prepared according to package directions (optional)

 

Make the sauce

In a small bowl, blend cornstarch with cold water until smooth. Pour over steak.

Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce to the bowl. Stir to mix. Set aside.

 

Cook the vegetables

Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes.

Reduce heat to medium, cook 10-15 minutes longer or until vegetables are softened. Set aside and keep warm.

 

Cook the steak

In the meantime, In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through.

 

To serve

Combine peppers and steak in a serving bowl. Serve warm with Jasmine rice, if desired.