20 Minute Beijing Beef

• Gluten free

• Meat

  • 1 1/2 lbs Flank steak or skirt steak

• Produce

  • 1 tsp Garlic
  • 1 Green pepper
  • 1/2 Onion

• Condiments

  • 1/4 cup Ketchup

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 Red pepper
  • 1/2 tsp Red pepper flakes
  • 1/3 cup Sugar

• Oils & Vinegars

  • 4 tbsp Rice vinegar

• Liquids

  • 1/2 cup Water

Found on lecremedelacrumb.com

Description

Ingredients

• 1½ pounds flank steak or skirt steak, sliced into trips
• 1 red pepper thinly sliced
• 1 green pepper thinly sliced
• ½ onion, sliced
• ⅓ cup water
• ⅓ cup sugar
• ¼ cup ketchup
• 4 tablespoons rice vinegar (or white vinegar)
• ½ teaspoon red pepper flakes (more if you want spicier)
• 1 teaspoon minced garlic
• 2 tablespoons cold water + 1 tablespoon corn starch
• rice, for serving

Directions

• Add sliced steak to a large greased skillet and saute over medium heat 2-3 minutes til just browned. Add peppers and onions and saute 1-2 minutes longer.
• In a medium bowl whisk together water, sugar, ketchup, vinegar, red pepper flakes, and garlic. Add to pan with the steak and peppers and stir to coat. Cover and bring to a boil.
• In a small bowl stir together cold water and corn starch til dissolved. Add to pan and stir until thickened. Serve over cooked rice.