The Savory Pepper Steak recipe from Jonell Nash, makes a great lunch. This recipe is low in fat and high in protein. 1 1/4 pounds lean boneless beef top round steak
1 tablespoon peanut oil
2 small bell peppers, seeds and membranes removed, cut into 1/2-inch-wide strips
1 medium-sized yellow onion, sliced lengthwise
2 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon dried red pepper flakes
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced-sodium beef broth
1 tablespoon cornstarch
1/2 teaspoon sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoons rice vinegar or balsamic vinegar
3 cups warm cooked rice (optional)
Opitional garnish; diagonally sliced scallions (including green tops)
Trim and discard excess fat from steak. For easier slicing, place steak in freezer for 30 minutes; remove and slice across grain into very thin strips 2 to 3 inches long.
In large nonstick skillet or wok, heat 1/2 tablespoon peanut oil; rotate pan to coat evenly. Add bell pepppers and onion; saute until edges of onion begin to brown. Remove vegetables and keep warm. Add remaining 1/2 teaspoon peanut oil to skillet; heat until hot. Add beef and garlic; stir vigorously and cook until meal is browned. Season with giner, red pepper flakes, and black pepper. Stir in 1 cup broth. Cover and simmer over low heat about 20 minutes.
Return peppers and onion to skillet; mix with beef. In small bowl, blend remaining 1/2 cup broth, cornstarch, sugar, soy sauce, and vinegar. Add broth mixture to skillet; stir until well mixed and sauce thickens. Cook about 1 additional minute. Delicious served over rice.