Description

This easy version of pepper beef stir fry is full of colorful peppers, tender beef and a savory sauce. . You will have dinner ready in about 45 minutes.

Ingredients

Units Scale

1/3 cup low sodium soy sauce
3 tablespoons vegetable oil *
3 tablespoons brown or granulated sugar or substitute ( I used Swerve brown sugar)
3 - 4 peppers, (I used a combination of red, yellow & green), cut into strips
2 yellow onions, sliced
4 cloves of garlic minced or 2 teaspoons ground garlic
2 teaspoons ground ginger
4 tablespoons rice wine vinegar
1/4 cup of low sodium beef broth or diluted brown gravy mix
2 lbs.of top round, stew beef or flank steak, sliced thin against the grain. **
salt and pepper to taste
cherry tomatoes-optional

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Instructions

Mix the soy sauce, beef broth or 2 tablespoons brown gravy mix with 1/4 cup water. Add in the vinegar, sugar or substitute, garlic and ginger. Set aside.
Heat a few teaspoons of oil in a large skillet and cook the onions until they are very lightly browned about 3-4 minutes. Remove from pan.
Add another two teaspoons of oil and cook the peppers until they are softened a bit but are not soggy. You want them to maintain their color and still have a touch of crunch. Set them aside as well.
Heat a bit more oil and sauté the beef until cooked and no longer pink, about 6-8 minutes.
Add the sauce to the beef, salt and pepper to taste. Bring to a simmer . Add the onions, peppers and optional cherry tomatoes to skillet and stir to heat through.
Serve with brown, white or cauliflower rice.

Notes

**I always trim off any large pieces of fat on the beef.

*If you want to thicken the sauce, add 1 tablespoon cornstarch or flour. Stir well and then add to the skillet and cook for 2-3 minutes as it thickens.

*Store leftovers covered in the refrigerator for 3 days. Reheat in a skillet on low for 3-4 minutes until hot.

*You can freeze the leftovers in an airtight container, freezing the rice separately. It will keep for 3 months. Defrost overnight in the refrigerator and reheat as above.