with salt and pepper. Cook until browned, then remove

from the skillet and set aside.
2. In the same skillet, add the remaining olive oil, bell

peppers, onion, and garlic. Sauté until the vegetables
are just tender.

3. In a small bowl, whisk together the beef broth, soy

sauce, cornstarch, and water. Pour this mixture into the

skillet with the vegetables.

4. Return the steak to the skillet. Stir well to combine

and bring the sauce to a boil. Reduce heat and simmer

until the sauce has thickened.
5. Serve the pepper steak over cooked pasta.

Prep Time: 15 minutes | Cooking Time: 20 minutes |
Total Time: 35 minutes

Kcal: 650 kcal | Servings: 4 servings