Ingredients:
1 lb sirloin steak, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp cornstarch
2 tbsp water
1/2 cup beef broth
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp dried thyme
1 tsp paprika
Salt and black pepper, to taste
Rice, for serving
Instructions:
In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
In another bowl, whisk together the beef broth, soy sauce, brown sugar, dried thyme, and paprika. Set aside.
Heat olive oil in a large skillet over high heat. Add the sliced steak and cook for 2-3 minutes, or until browned on all sides. Remove the steak from the skillet and set it aside.
In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook for 3-5 minutes, or until the vegetables are tender and slightly caramelized.
Return the cooked steak to the skillet with the vegetables. Pour the beef broth mixture over the top and stir in the cornstarch mixture until well combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened and the steak is cooked to your liking. Stir occasionally.
Season the beef pepper steak with salt and black pepper to taste.
Serve the beef pepper steak over a bed of cooked rice.
