Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinate Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

• ▢ 1 pound top round beef sliced into strips against the grain
• ▢ 2 tablespoons canola oil or vegetable oil
• ▢ 1 large yellow onion thinly sliced
• ▢ 1 green bell pepper cored and sliced
• ▢ 1 red bell pepper or orange/yellow, cored and sliced

Marinade:

• ▢ ¾ cup water
• ▢ ¼ cup honey or brown sugar
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon mirin or dry sherry, optional
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon garlic minced
• ▢ 1 tablespoon fresh ginger minced
• ▢ ¼ teaspoon red pepper flakes
• ▢ 2 tablespoons cornstarch

Garnish:

• ▢ green onions sliced
• ▢ sesame seeds

• To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.

• Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.

• To cook the beef, remove it from the marinade, reserving the marinade.

• Heat a cast-iron skillet or wok over medium-high heat and add canola oil.

• Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.

• Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn't have to be cooked through), about 2-3 minutes.

• Transfer the beef to the plate with the peppers.

• Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.

• Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.

• Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.

• Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.

• Additional vegetables can be added along with (or in place of) the peppers.
• Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through. 

Course Beef, Dinner, Entree, Main Course

Cuisine American, Asian Fusion, Chinese