Pepper Steak with Veggies/ Steak with Cream Soup

Instructions:
Marinate the Beef:
In a medium bowl, mix the soy sauce, cornstarch, rice vinegar, sesame oil, brown sugar, minced garlic, ginger, and black pepper.
Add the sliced flank steak to the marinade, ensuring each piece is well-coated.
Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Prepare the Vegetables:
While the beef is marinating, slice the bell peppers, onion, and prepare the snow peas.
Cook the Beef:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat.
Add the marinated beef in a single layer and cook until browned on both sides, about 2-3 minutes per side. Do this in batches if necessary to avoid overcrowding the pan.
Remove the beef from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, until they start to soften.
Add the snow peas and stir-fry for another 2 minutes.
Combine and Season:
Return the cooked beef to the skillet with the vegetables.
Add the beef broth, oyster sauce, and hoisin sauce. Stir well to combine.
If using, add the crushed red pepper flakes for some heat.
Cook for another 2-3 minutes, until the sauce thickens slightly and everything is well-coated.
Serve:
Serve the pepper steak and veggies over cooked rice.
Garnish with sesame seeds and sliced green onions if desired.
Tips:
Vegetable Variations: Feel free to add other vegetables like broccoli, carrots, or baby corn.
Meat Substitutes: Chicken or tofu can be used instead of beef for a different protein option.
Spice Level: Adjust the amount of crushed red pepper flakes to your preferred spice level.
Enjoy your delicious and flavorful Pepper Steak with Veggies!
Voice over was generated through AI