Ok, get ready to meet one of my absolute favorite dishes! Pepper Steak is so, so delicious. I can’t get enough of it. Peppers were huge for me growing up, my mom cooked them all the time, so it brings me a feeling of home, I suppose. Certain ingredients are used much in Northern Germany, or just Germany in general, so I am hopelessly addicted to them. But at the end of the day, peppers have more vitamin C than oranges, so in the fall, this is a perfect dish to make. This one is made to go well with white rice, and it’s such a satisfying plate of food, I promise you!
What you’ll need:
- 1 1/2 pounds beef strips
- 1/2 cup Kikkoman Soy Sauce
- 1 clove garlic, minced
- 1 tbsp paprika
- 1/2 tsp ground ginger
- 1/2 cup olive oil, devided
- 1 1/2 cups peppers (any color), cut into strips
- 1 cup sliced green onion
- 3/4 cup of water
- 1 tbsp cornstarch
- 1 (14 oz) can Glen Muir diced tomatoes
- salt and pepper to taste
In a medium bowl, combine soy sauce, garlic, paprika, ginger and olive oil. Add beef strips and marinade for at least 30 minutes. Heat a large frying pan, and add the remaining oil. Add the beef strips and cook until browned, stirring frequently.
Remove the beef from the pan, and add the pepper strips. Cook over medium heat for about 5 minutes. Add the green onions, stir and cook for at least another 5 minutes.
Add the beef back to the pan, and keep cooking and stirring. Create a slur from the water and the cornstarch, and add it to the pan. Stir well. Add the diced tomatoes. Stir well and cook for another 5 minutes on low/medium. Add salt and pepper to taste, and serve with white rice.
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