3large bell pepperscut into thin strips (or 1 lb. frozen sliced bell peppers)
1large onionthinly sliced (8 oz)
2lb.top sirloin steakcut into thin strips; not bottom sirloin
2tablespoonsavocado oil
Optional, for thickening the juices:
1tablespooncornstarchif using frozen peppers
Instructions
In a small bowl, mix together the seasoning ingredients. You can mix them in two separate bowls - half will season the veggies, and the second half will season the meat.
Heat the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the spices. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
Add the steak slices and the remaining spices to the same skillet. Stir-fry just until no longer raw, 3-4 minutes. The beef doesn't need to be fully cooked at this point. It will finish cooking when you add back the vegetables.
Return the vegetables to the skillet. Stir-fry everything together until heated through, 1-2 more minutes.
At this point, if you have a lot of liquids in the skillet (this happens when using frozen peppers) and you'd like to thicken them, you can reduce the heat to medium and stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water). Keep cooking until the liquids thicken, about 1 more minute. But this is optional and unnecessary if using fresh peppers.
Video
Notes
The nutrition info doesn't include cornstarch or toppings.
Traditionally, you would use a skirt or flank steak, but those require marinating. To make this a quick and easy recipe, I prefer to use top sirloin (not bottom sirloin), which is tender enough to allow me to cook it without marinating it first.
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Gently reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months.