Ingredients
Scale
- 2 lbs ribeye steak (cut into thin slices)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 medium white onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsp vegetable oil (divided)
- 1 tsp black pepper
- ½ tsp ginger (minced)
- 2 tbsp brown sugar
- ⅓ cup soy sauce
- 1¼ cups beef broth
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp cornstarch
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ribeye steak and cook for about 5-6 minutes until browned. Remove and set aside.
- In the same skillet, add another tablespoon of vegetable oil and sauté the chopped bell peppers and onion for 3-4 minutes until tender.
- Return the steak to the skillet, mixing it with the vegetables.
- In a bowl, combine garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and cornstarch. Pour over the steak mixture.
- Bring to a gentle simmer for about 4-5 minutes until the sauce thickens.
- Serve hot over rice and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg