Ingredients
1
lb beef top sirloin (about 1/2-inch thick), trimmed
1
tablespoon Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons vegetable oil
2
bell peppers, seeded, sliced
1
onion, sliced
2
cloves garlic, finely chopped
1
tablespoon packed brown sugar
3
tablespoons soy sauce
2
teaspoons toasted sesame oil
12
cherry tomatoes, halved
1 1/2
cups hot cooked rice
1
green onion, thinly sliced
Preparation
Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
Divide rice and pepper steak among 4 bowls. Top with green onion.
