Beef and Bell Pepper Stir-fry with Brown Rice

Instructions

1. 1

   Prepare the beef and vegetables

   • Pat the sliced sirloin dry with paper towels. Season with 1/4 tsp salt and 1/2 tsp black pepper.
   • Have all your vegetables prepped: slice the bell peppers and onion, mince the garlic, grate the ginger and tomato, and finely chop the mushrooms.
2. 2

   Sear the beef

   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering.
   • Carefully add the beef in a single layer, cooking in batches if necessary to avoid overcrowding.
   • Sear for 1-2 minutes per side until browned but still slightly pink inside. The internal temperature should be around 135°F (57°C) for medium-rare.
   • Remove the beef from the skillet and set aside.
3. 3

   Build the savory sauce base

   • Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat.
   • Add the sliced onions and cook for 2-3 minutes until they begin to soften.
   • Add the finely chopped mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and start to brown.
   • Stir in the minced garlic, grated ginger, and grated tomato. Cook for 2 minutes until fragrant and the mixture thickens.
4. 4

   Combine and finish the stir-fry

   • Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until tender-crisp.
   • Return the seared beef to the skillet.
   • In a small bowl, whisk together the cornstarch, 1/4 cup of water, and fresh lime juice until smooth.
   • Pour the cornstarch slurry into the skillet. Stir continuously for 1-2 minutes until the sauce thickens and coats everything.
   • Remove from heat, garnish with sliced green onions, and serve immediately.