About the Recipe
Ingredients
Shaved steak (about 1 pound)
Cooked rice (white, brown, or jasmine)- 3 Cups
Vegetables: bell peppers (1), Large onion (1/2), sweet peppers (3), and tomatoes (1 med.)
Garlic (2 cloves, minced)
Soy sauce (3 tablespoons)
Vegetable oil (for cooking)
Green onions (for garnish)
Salt and pepper (to taste)
Red pepper flakes (optional, for heat)
Preparation
Prepare:
Slice vegetables into bite-sized pieces for even cooking.
Mince garlic and ginger finely to release their flavors quickly.
Pat the shaved steak dry with paper towels to help it brown better.
Cook rice ahead of time or use leftover rice for the best texture. I also use instant rice if I don't have pre-cooked rice.
Cooking:
Heat a large skillet or wok over medium-high heat. Add vegetable oil.
Add the shaved steak in a single layer. Let it sear for about 1 minute without stirring to get a nice brown color.
Stir and cook the steak for another 1-2 minutes until just cooked through. Remove from the pan and set aside.
Add more oil if needed, then toss in garlic and ginger. Stir for 30 seconds until fragrant.
Incorporate all the vegetables simultaneously. Stir-fry for 3-4 minutes until they are crisp-tender.
Return the steak to the pan and pour in soy sauce. Stir everything together and cook for another minute.
Season with salt, pepper, and red pepper flakes if using.
Serve hot over cooked rice and garnish with chopped green onions.
