- 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed (I actually bought beef stir fry strips – they are pre-cut for you)
- Salt and Pepper
- 1 large garlic clove, minced
- 3 Tbsp grapeseed, safflower, canola, rice bran or other high-smoke point oil, divided
- 2 medium bell peppers (your choice what kind/color, I used red and yellow) sliced into 1/4-inch strips
- 1/2 yellow onion, thinly sliced lengthwise
- 2 Tbsp chopped cilantro
- 1 Tbsp soy sauce -OR- Sesame Ginger Sauce (At the time I didn’t have soy so I used sesame ginger, it tastes VERY similar, just a bit sweeter)
- 2 teaspoon sesame oil
- Season the steaks with salt and pepper and rub minced garlic over one side. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to a 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain in 1/2-inch wide strips.
- Heat 2 Tbsp oil in a large skillet on high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Remove the vegetables from the pan to a bowl and keep warm.
- Heat an additional Tbsp of oil in the skillet on high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on one side, then stir. Cook for no more than a minute (for medium-rare). Add the peppers and onions, tomatoes, cilantro, soy sauce and sesame oil and cook for a half minute longer, stirring. Remove from heat. SERVE OVER A BED OF WHITE RICE AND ENJOY! THIS IS A JOSH FAVE!!