Quick and Easy Pepper Steak Recipe- Healthy Stir Fry in under 30 minutes. *RECIPE IN CAPTION*

Описание: Ingredients:
1 pound Flank steak, thinly sliced
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 medium Yellow onion, chopped
2 tablespoons Avocado oil (or extra-virgin olive oil)
Pinch of salt for seasoning vegetables

For the Marinade:
2 tablespoons Low-sodium soy sauce (or substitute with coconut aminos)
4 cloves Garlic, minced
1 tablespoon Avocado oil (or extra-virgin olive oil)
2 teaspoons Rice vinegar
1½ teaspoons Cornstarch
½ teaspoon Black pepper
½ teaspoon Sugar (or substitute with honey or maple syrup)
½ teaspoon Baking soda

For the Sauce:
½ cup Low-sodium soy sauce (or coconut aminos)
2 tablespoons Unsalted chicken stock (or beef stock)
2 tablespoons Rice vinegar
1 teaspoon Worcestershire sauce (optional, for deeper flavor)
1½ tablespoons Sugar (or substitute with honey or maple syrup)
2 teaspoons Cornstarch
¼ teaspoon Black pepper
(Optional) 2 tablespoons Water, to dilute if too salty

Optional Add-Ins:
Extra veggies like broccoli, snap peas, or zucchini for more bulk and nutrition.
Red pepper flakes or a splash of sriracha for some heat.
Fresh cilantro or green onions for garnish.

INSTRUCTIONS:
In a medium bowl, combine the low-sodium soy sauce, minced garlic, avocado oil, rice vinegar, cornstarch, black pepper, sugar, and baking soda. Stir to combine.

Add the sliced flank steak to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.

While the steak marinates, chop the red bell pepper, green bell pepper, and yellow onion.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the vegetables and a pinch of salt. Sauté for 4-5 minutes until they begin to soften but still have a slight crunch. Remove from the skillet and set aside.

In the same skillet, add another 1 tablespoon of oil and heat over medium-high heat. Once hot, add the marinated steak in batches, cooking for 2-3 minutes on each side until browned. Remove from the pan and set aside.

In a small bowl, whisk together low-sodium soy sauce, unsalted chicken stock, rice vinegar, Worcestershire sauce (if using), sugar, cornstarch, and black pepper. If you find the sauce too salty, add 2 tablespoons of water.

Pour the sauce into the skillet and cook over medium heat, stirring constantly until the sauce thickens, about 1-2 minutes.

Add the cooked steak and sautéed vegetables back into the skillet with the sauce. Toss to coat everything evenly in the sauce and cook for another 2-3 minutes until everything is heated through.

Serve over rice, noodles, or a bed of sautéed veggies. Top with fresh cilantro or green onions for extra flavor, and enjoy!