I don’t necessarily think of this as “Chinese food” though you can certainly nudge it closer in that direction by adding more ginger and a little sugar to the sauce when you mix it up (I’d say double the ginger and add about a tablespoon of brown sugar).
This reminds me more of a quick meal folks used to throw together when the peppers started coming in from the gardens. We used to always make it with a cornstarch slurry but I started using a brown gravy mix because it adds just a little more beefy flavor (and that’s all gravy mixes really are: cornstarch and bullion).
If you’re looking for something quick and easy for weeknight meals, you’ll love this one! Don’t look at the ingredient list and think it’s too much. Most of the ingredients in the sauce are the same things you use on the steak, I just separated them into two sections to make things easier to follow!
1.5 lbs. sirloin or bottom round steak
3 tablespoons soy sauce
1 teaspoon black pepper
1 red pepper
1 green pepper
1 large onion
5-6 cloves garlic, minced
1 packet brown gravy mix
1/4 teaspoon ground ginger (or more to taste)
1/2 teaspoon black pepper
1 cup cold water
2 tablespoons soy sauce
Slice steak into 1/4-inch strips then toss with soy sauce and black pepper. You can cook this strait away or let it marinate up to 8 hours.
If you’re planning to serve this with rice, get your rice cooking before you start cooking the steak as it cooks pretty quickly!
Chop peppers and onion into 1-inch pieces; set aside.
Add just enough vegetable oil to a large skillet to coat the bottom. Heat over high heat until very hot. Add one layer of beef strips to skillet then sauté until nicely browned. Remove from skillet then repeat this process until all beef is browned and set aside.
Coat the bottom of the pan with a little more vegetable oil, reduce heat to medium-high then add chopped peppers and onions then sauté for 3-4 minutes. Add minced garlic and continue cooking for 2 minutes.
Combine sauce ingredients and mix well. Add sauce and browned beef strips (with any rendered juices) to skillet. Cook and stir until sauce is thickened and peppers are tender.
Makes approximately 6 servings.
- If you tend to like a lot of gravy, double the sauce ingredients and cook the same.
- I wouldn't make this in a crock pot but you could certainly prepare it then keep it warm in the crock pot.