Asian Pepper Steak

Flank Steak, thinly sliced 2-lbs
Soy Sauce 1/4 cup
Water, tap 1/3 cup
Argo Cornstarch 1 Tbs
Fresh Ginger, Minced 2 Tbs
Garlic , Minced 2-4 cloves
Mushrooms, fresh 2 cups
Sweet peppers (bell), sliced thin, 1 yellow, 1 red
sweet yellow onion, raw (1 medium onion) , sliced thin
Scallions, raw , sliced into 1-inch pieces on the bias
Rice, Mahatma Jasmine Long Grain Rice (prepared)
Coconut Oil, 2Tbs

I like to add red chili flake to the marinade, just for another layer of spice!

Combine Soy Sauce, water, cornstarch fresh minced ginger, and fresh minced garlic. Whisk to combine and until cornstarch is dissolved. Add thinly sliced flank steak to marinade and refridgerate for at least 15 minutes, but the longer the better.

Thinly slice mushrooms, yellow or red bell peppers, and onion. Slice 2 scallions on the bias into 1-inch pieces. Prepare jasmine rice according to package instructions.

While rice is cooking, add olive or Coconut oil to pan and heat on med-high. When oil is hot, add mushrooms and sautee until moisture has cooked out, stirring frequently. Add the rest of the vegetables and cook for 3 minutes, then transfer to a large bowl. Add half the thinly sliced beef to the pan, and cook for three minutes. Transfer to the large bowl with cooked veggies. Add the rest of the beef to the pan, cook for 3 minutes, then tranfer to the large bowl. Pour remaining marinade into the hot pan, and cook for about 1 minute, until it starts to thicken. Add meat and veggies back to the pan, tossing to coat in the sauce, and cook for an additional 1-2 minutes. Serve over jasmine rice, and enjoy!

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