You could also add a jalapeno pepper (minced), if you want it a little spicier. I had some Gochu jang (Korean spicy chili paste) left in the fridge, so added a little of that for heat. (You can find it in the Asian section of the International aisle at the grocery store); but you may not want to add crushed or cracked red pepper if you do add it.
This cooks up in just a few minutes and is perfect served with white rice. I like to serve it with a tropical or citrus fruit salad (and can even add a drained can of lichi nuts).
STIR FRY BEEF BROCCOLI and PEPPERS
2 TB extra-virgin olive oil, divided
About 2 cups different types/colors of mild peppers (cut into 1” cubes or strips) (About the equivalent of 2-3 large bell peppers ~ your choice of any peppers ~ bell peppers, mini sweet peppers, poblano, banana, whatever you have growing or see in the store)
About 3/4 to 1 lb. flank or skirt steak, sliced in strips against the grain
2 TB garlic, minced or crushed………………...2 TB Balsamic vinegar
About 1-2 cups broccoli florets, cut into smaller pieces
(NOTE: If you want to thinly slice some of the smaller broccoli stalks, you can toss those in with the sliced peppers)
About 2 TB rice vinegar……………………….....2 tsp. Kosher salt
1 tsp. ground ginger………………………………..1 TB cornstarch
1 tsp. crushed or cracked red pepper…….….2 TB baking soda
OPTIONAL:
1 tsp. Gochu jang (added heat)…………………..sliced water chestnuts
Chopped fresh cilantro...………………………...green onions, thinly sliced 1" pieces
***
Slice beef and put in bowl with 2 TB baking soda; let marinate for 20 min. Then rinse & drain. (TIP: easiest to slice beef when it’s partially frozen)
Meanwhile, heat 1 TB olive oil in a large skillet over med-high heat. Add the peppers and broccoli; cook 3-4 minutes until tender. Remove and set aside.
Turn heat to high and add drained steak. Sear the beef on all sides; then reduce heat to medium high and continue to cook until no longer pink.
SAUCE: In a small bowl, whisk the garlic, brown sugar, vinegars, salt, pepper, ginger and cornstarch (plus optional Gochu jang).
Add peppers and broccoli back into the skillet with the beef; add the sauce (plus optional water chestnuts and/or cilantro and/or green onions). Let simmer for 1-2 minutes until the sauce starts to thicken.
Serve over rice. Serves about 4