1. Heat 1 tablespoon of olive oil in a large skillet over
medium-high heat. Add the sliced steak and season
with salt and pepper. Cook until browned, then remove
from the skillet and set aside.
2. In the same skillet, add the remaining olive oil, bell
peppers, onion, and garlic. Sauté until the vegetables
are just tender.
3. In a small bowl, whisk together the beef broth, soy
sauce, cornstarch, and water. Pour this mixture into the
skillet with the vegetables.
4. Return the steak to the skillet. Stir well to combine
and bring the sauce to a boil. Reduce heat and simmer
until the sauce has thickened.
5. Serve the pepper steak over cooked pasta.
Prep Time: 15 minutes | Cooking Time: 20 minutes |
Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings
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