Mama Balls - Easy Pepper Steak

1 pound top round beef sliced into strips against the grain

2 tablespoons avocado oil

1 large yellow onion, thinly sliced

1 green bell pepper, cored and sliced

1 red bell pepper or orange/yellow, cored and sliced

Marinade:

¾ cup water

¼ cup honey or brown sugar

3 tablespoons soy sauce or coconut amino's

1 tablespoon mirin or dry sherry, optional

1 tablespoon Worcestershire sauce (I leave this out since it's not soy free)

1 tablespoon fresh garlic, minced

1 tablespoon fresh ginger, minced

¼ teaspoon red pepper flakes

2 tablespoons cornstarch

Garnish:

green onions sliced

sesame seeds

Instructions:

To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.

Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally. Marinating the beef strips in the sauce (without the cornstarch added) for up to 24 hours will tenderize the meat and intensify the flavor.

To cook the beef, remove it from the marinade, reserving the marinade.  Heat a cast-iron skillet or wok over medium-high heat and add oil.

Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.

Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn't have to be cooked through), about 2-3 minutes.

Transfer the beef to the plate with the peppers.

Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.

Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.

Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.

Remove from heat and garnish with sliced green onion and sesame seeds if desired.

Serve with rice.