I’m spending more time than ever just cooking for one. The weekdays Mike and I spend together are rare, and when we do get the chance to enjoy each other’s company during the week, the last thing I want to do is spend hours cooking. My cooking style has evolved. I’m focusing more on super quick and easy dishes now more often than not. I don’t see this changing in the near future, either. I’ll be going back to school for my master’s in January (!!!) which means even less time in the kitchen.
For this recipe swap I was assigned Angie’s blog, My Chicago Kitchen. I looked through a bunch of her recipes before settling on this pepper steak dish. Quick and easy? Check. Delicious? Check!
Easy Pepper Steak with Mushrooms
slightly adapted from My Chicago Kitchen originally from Elly Says Opa
1 pound flank steak, cut against the grain into thin strips
3 tablespoons low sodium soy sauce, divided
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
1/3 cup beef broth
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
3 cloves garlic, minced
8 ounces mushrooms, sliced
salt & pepper, to taste
cooked brown rice, for serving
- In a shallow bowl, marinate the flank steak in 2 tablespoons of the soy sauce for 15 minutes. Season with a touch of ground white pepper.
- While the beef is marinating, make the sauce. Mix the remaining tablespoon of soy sauce with cornstarch. Add beef broth and whisk until corn starch is dissolved. Mix in red pepper flakes. Season to taste with salt and pepper.
- Heat oil over medium-high heat. Add the onion and garlic and cook until onions are tender-crisp. Increase heat and add beef and cook until no longer pink in the center. Add peppers and mushrooms to the pan and cook until peppers are tender-crisp.
- Pour in the sauce and stir to combine. Bring sauce to a simmer; it will thicken as it warms. Serve hot over brown rice.