Sometimes I get in a rut with dinner options. Chicken, ground beef, chicken, ground beef….wow, so exciting right? I decided to pull out some organic Dakota beef the other night and try something different. A little Chinese cuisine! This was far from my comfort zone, but the flavors really came together and it was a 5-star rating from the fam! This is the steak I use.
We buy all of our organic, grass-fed meat from Organic Lifestyle Foods/Greater Living Foods. They serve the NJ, NY and PA areas currently. You can read all about them here. They’re awesome!
I was inspired by Gimme Some Oven for this recipe. I ended up altering it a bit. We switched some things up to our taste and we also aren’t a fan of rice or couscous right now. (We are still on our whole 30 Challenge mindset. You can read all about that lifestyle change here!)
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Prep Time: 20 Min
Cook Time: 35 Min
1/4 cup soy sauce
1/3 cup water
2 Tbsp. Apple Cider Vinegar (You can also use rice vinegar)
1 Tbsp. corn starch (I would highly recommend organic corn starch for this)
1/8 tsp. coarsely-ground black pepper (or more/less to taste)
PEPPER STEAK INGREDIENTS:
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 Tbsp. olive oil
2 Large bell peppers, thinly sliced. I used one red and one green.
1 Large white onion, diced. I use the Vidalia Chop Wizard to chop and dice veggies and LOVE it!
2 Tbsp. minced fresh ginger
3 garlic cloves, minced
3 Medium Sweet Potatoes, peeled and diced.
TO MAKE THE MARINADE:
Add all marinade ingredients to a bowl and stir well. The cornstarch will want to settle at the bottom, so make sure to stir continuously. Add the sliced steak to the sauce and let sit for about 20 minutes in the fridge.
Heat 1 Tbsp. oil in a large saute pan over low-medium heat. Add the sweet potatoes first and place them alone. Cook them for about 20 minutes, stirring frequently so they don’t burn. You can transfer them to a plate to use as a side dish or you can leave them in the skillet if you want everything to mix together. (If you do this, the potatoes may soften up a lot)
Next, add the peppers, ginger and saute for about 10 minutes, stirring occasionally. Add in onions and garlic and let simmer for another 5 minutes.
Add the remaining 1 Tbsp. oil to the saute pan. Pour in the sliced steak with marine and saute about the steak is browned (or cooked to your desired temp), stirring occasionally.
Serve promptly over the sweet potatoes (if you used them as side dish) and pair with a nice spinach salad and ginger dressing!
I love that it’s a super light dish, perfect for summer time, and if you want to get really creative, you can dice up the peppers, potatoes and medallions into big chunks, throw them on a wooden skewer and serve up to your guests for that summer BBQ! You automatically turn into a culinary genius 🙂
Thanks for letting me into your world awhile,
NATURALLY NICOLE XO