2lbs.round steakcut across the grain into strips about 1/2 inch wide and 2 inches long
2bell peppersany color, cut into strips
1/2cupSakeor substitute 1/2 chicken stock and 1/2 rice wine vinegar
Marinate meat over night or at least two hours. When ready to cook, drain meat but reserve the marinade.
Preheat a stir fry or large pan over medium high heat. Saute pepper strips in oil until crisp tender about 3-4 minutes.
Then, saute meat in oil just until no pink is showing. Do not overcook! Remove from pan and keep warm.
Next, return the pepper strips to the pan, add marinade and cook until the sauce begins to thicken. Cook for an additional minute. Return meat to pan and toss to coat the meat in the sauce.
Serve immediately with sticky white rice.
Note: I have also used flank steak and London broil roast with great success. The key is to slice it thin and cook the meat to just done and not over cook it. Overcooking leads to tough meat.If using fresh ginger, cut it into disks and saute in the oil along with the peppers. Remember to take it out before eating
Tips for prepping this ahead of time
This is a great make ahead meal! I like to prep the meat and let it marinate overnight. That way when I come home I can have it ready in 20 minutes! You could even prepare this as freezer meal and just pull it out of the freezer the morning off. To make it a freezer meal place the meat and marinade in a ziploc bag. In a separate ziploc place the cut bell peppers.