classic pepper steak made gluten free and served with rice
Serves: 4
Prep Time: 10 minutes
Total Time: 45 minutes
1 1/2 pound top sirloin steak, tri-tip steak, or rib eye steak, sliced into thin 1/4 inch strips against the grain
1/2 pound boneless thick cut pork chop, cut into 1/2 inch cubes
1 medium white or yellow onion, cut into thin strips lengthwise
1 orange or yellow bell pepper, core removed, cut into 1/2 wide strips lengthwise
1 green bell pepper, cut into 1/2 inch wide strips lengthwise
1 can (15 ounce size) diced tomatoes
2 cups water
1-2 jalapeno or serrano chilis, minced
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
2 Tablespoons gluten free corn starch
1. Brown Meat: Heat large cast iron skillet or heavy pan over medium high heat. Add oil and continue heating until oil shimmers and is just smoking. Add steak and pork chop to pan and spread out in an even layer. Let meat cook for 2 minutes, undisturbed, then stir, flipping pieces to expose the undercooked side to the pan. Brown meat, another 3 minutes. Transfer meat to a bowl. Set Aside.
2. Cook Onion & Pepper: Add onion and bell peppers to pan and stir. Cook, stirring often, until onions just begin to soften, about 3 minutes.
3. Simmer Steak: Return steak to skillet with onions and peppers. Add tomatoes, with juice, and stir well. Add water, jalapenos, salt, garlic salt and black pepper. Stir well to combine. Bring to a simmer, reduce heat to medium, and cook 25 minutes, stirring often.
4. Thicken & Serve: Mix corn starch with 1/4 cup cold water, then pour over pepper steak. Stir gently to combine and thicken sauce. Serve and Enjoy!
