I love Asian style beef and pepper stir fry, but I wanted something different. So I figured why not infuse tex-mex flavors with the classic flavor we all love.
1.5lb. Beef Flank Steak, sliced thin
1 Yellow Bell Pepper, sliced thin
1 Orange Bell Pepper, sliced thin
8oz. Kraft Fiesta Lime Vinaigrette
1 Yellow Onion, finely diced
2 Cloves Garlic, minced
1/4 C Fresh Cilantro, finely diced
1/3 C Beef Broth
3 T Soy Sauce (use GF if needed)
2 T Chili Sauce (use GF if needed)
2T Taco Seasoning (use GF if needed)
2 T Cornstarch
1T Brown Sugar
1 tsp. Fresh Grated Ginger
1 tsp. Sesame Oil
Tabasco Sauce to taste
-In sealable bowl combine beef, peppers and vinaigrette. Allow to marinate in fridge for 4 hours.
-Combine all sauce ingredients in blender bottle or bowl with whisk until blended. Set aside.
-Heat large skillet over medium-high heat, using a slotted spoon, drain as much dressing off of peppers and meat. Add in onion and garlic. Cook until meat is still slightly pink but not fully cooked. (mine cooked between 12-15 minutes)
-Add in sauce, bring to boil, cover, reduce heat and simmer 12 minutes. Remove from heat, stir in cilantro.
I served this recipe over yellow rice, but any rice or pasta would be great with this meal. Enjoy!