Do I make stir fry too often? Probably. Do I care? Not really. It’s delicious, economical and, best of all, fast.

Still, I do try to change it up here and there. I had a 2.5 lb top sirloin steak thawed out on Sunday afternoon and four adults and a kid to feed dinner to. I needed a way to make that steak feed generous enough portions that the men would be satisfied and everyone else would still get to eat. Enter: pepper steak. That is stir fry fit for a man, but made for a woman. Wait. What? Nevermind.

I love this because it reminds me of my mama, who made this somewhat regularly when I was growing up but always made a little portion for me without peppers or tomato, because I was a big baby and only apparently ate meat and carbs. I also love it because it’s super easy and doesn’t require me to have a pantry or spice rack full of rare and expensive ingredients.

Quick Pepper Steak for Four (and a half)
2.5 lbs steak (I used top sirloin)
1 red bell pepper
1 green bell pepper
1 medium-sized onion
2 tomatoes
2 cups beef broth
1 tablespoon corn starch
1/4 cup soy sauce
2 tablespoons Worcestershire
1/2 teaspoon Sriracha
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons canola or olive oil (or some oil with a high smoke point)

Cut the steak into generous strips, against the grain. Sprinkle with garlic powder and set aside.

Chop your peppers and onions into strips and the tomato into large hunks. Set aside.

Mix the corn starch into the soy sauce. Set aside.

Heat the oil in a large skillet over high heat. Add the meat (probably in two batches so as not to crowd it) and brown well on both sides. You don’t want the meat to be gray, so be sure your pan is super hot and the meat is not crowded.

Remove the meat from the skillet and set it aside. Add the vegetables, beef broth, corn starch mixture, the rest of the soy sauce, Worcestershire sauce, ginger and Sriracha to the skillet. Stir occasionally and cook until the vegetables are softened. Reduce heat to medium. Add the meat back in to warm. Add more beef broth if necessary to make sure there is a sauce.

Serve over white rice — I prefer jasmine.

I love this. It’s meaty, salty, tasty and pretty. Also, did you know that bell peppers have more vitamin C than an orange? That right there makes it a must-have recipe. It’s for your health!