- 1 1/4 lbs flank steak, thinly sliced
- 3 large peppers, cored and sliced (I usually use two colored and one green, but use whatever you have!)
- 1 yellow onion, sliced
- 1 red onion, sliced
- 3 roma tomatoes, diced
- 6 cloves of garlic, minced
- 2 tbs fresh ginger, minced
- 2 tbs vegetable oil
- 1 c. beef broth
- 1/2 c. soy sauce
- 1 tbs Worcestershire sauce
- 1 tsp hot mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ginger powder (I like a lot of ginger, obviously)
- 1 tbs brown sugar
- 1 tbs cayenne pepper sauce
- 1/4 c. flous
- 1/2 c. water
- Green onions, sliced (for garnish)
Pour the vegetable oil in a large cast-iron pan and heat on medium heat until hot. Add the peppers and onions and sauté until slightly tender. Once tender, add the minced ginger and garlic and sauté for an additional minute or two until very aromatic.
Add the steak next and cook until complete. While that is cooking, in a separate bowl whisk together the beef broth, soy sauce, Worcestershire sauce, hot mustard, garlic powder, onion powder, ginger powder, brown sugar, and cayenne pepper sauce. Once the beef is cooked through, add the mixture to the pan and simmer.
Combine the flour and water in a separate bowl. Once the sauce in the pan is slightly simmering, add the flour/water mixture to thicken the sauce. Stir constantly. Add the diced tomatoes and allow them to cook for about 5 minutes. Don’t add the tomatoes too early, or they will dissolve.
Garnish with sliced green onions and serve over rice. Enjoy!