To make a vegetarian meal, you can replace the steak with portabella mushrooms, if you wish. Cut the caps into thick slices and brush both sides with olive oil. Sear portabella slices as you would the beef.
Author Angela Litzinger at test.angelaskitchen.com
1 1/2poundsboneless beef top sirloin or beef flank steak
2 1/4teaspoonsesame oilI like to use toasted sesame oil
3/8-1/2teaspoonsred pepper flakes
4 1/2tablespoonsolive oildivided
1 1/2medium green bell peppercut into strips
1 1/2medium red bell peppercut into strips
1 1/2medium yellow bell peppercut into strips
1 1/2medium onioncut in half and sliced
Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl,; stir until smooth. Add beef and toss to coat; set aside.
Heat skillet over med-high heat about 1 minute or until hot. Drizzle 1 tablespoon olive oil into skillet and heat 30 seconds. Add bell pepper strips; stir-fry until crisp-tender. Remove to large bowl. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers. Repeat with remaining tablespoon oil and beef mixture. Reduce heat to medium.
Add onion; stir-fry about 3 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
Serve over hot jasmine rice, cauliflower "rice" or on toasted gluten free French bread.
Gluten and Dairy Free Pepper Steak —https://angelaskitchen.com/2007/11/02/gluten-and-dairy-free-pepper-steak/