Flank, hanger, and top round steak also work here. Pepper steak is perfect with a cold beer!
Serves: 2, with leftovers
Ingredients
Neutral oil (olive oil is okay here too)
¾ pound skirt steak, cut into ¼-inch thick slices against the grain
Salt
3 peppers, various colors, sliced
2 medium onions, sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon sugar
½ teaspoon rice wine vinegar
Cooked white or brown rice for serving
Instructions
Heat a large skillet or wok over high heat for 5 minutes.
While the pan is heating, combine the soy sauce, cornstarch, and sugar in a small bowl and set the sauce aside.
Pour about 2 tablespoons of oil into the hot pan--enough to generously coat the surface. Immediately throw in the steak (it'll splatter), and leave for about 2 minutes to form a crust on each slice of steak. Sprinkle with salt, then stir fry to brown the steak on all sides, another 1 to 2 minutes.
Push the meat to the side and add the onions. Cook for 3 minutes, stirring only occasionally. Sprinkle with salt, then add the peppers, and stir everything back together, then cook for 8 to 10 more minutes, until the vegetables have reduced and the onions have turned nicely brown, and even quite dark in places. Says mom "I love how they taste when they get a little burnt/caramelized with the soy sauce." Add the sauce and turn off the heat. Toss to combine. Drizzle with the rice wine vinegar, toss again, taste for salt, and serve.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2014/09/my-familys-pepper-steak.html