Servings: 4 | Preparation time: 20 minutes | Cooking time: 20 minutes
Ingredients
- 1 ½ lbs sirloin steak, cut into strips
- 1 tbsp Cool Running beef seasoning
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 1 medium carrot, sliced
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp cornstarch
- 1 tsp crushed Cool Runnings pimento berries
- 2 tsp Cool Runnings browning, divided
- ¼ cup Mekong premium soy sauce
- ½ cup ketchup
- ½ cup water
- 4 tbsp olive oil
- ¼ tsp Himalayan salt (optional)
- 1 tbsp brown sugar (optional)
Directions
1. Wash and cut the steak into strips. Place in a bowl with the onion, garlic, ginger, crushed pimento, beef seasoning, optional salt, and 1 tsp browning sauce. Mix well and let marinate for at least 15 minutes.
2. Heat the olive oil in a large skillet over medium heat. Remove the beef from the marinade, reserving the marinade mixture.
3. Add the beef strips to the skillet and cook, stirring occasionally, until browned on all sides.
4. Add the reserved marinade, soy sauce, ketchup, and water to the pan. Stir to combine and cook for 3 to 4 minutes.
5. Stir in the carrot, bell peppers, remaining browning sauce, optional brown sugar, and cornstarch dissolved in a little water. Simmer for 5 to 7 minutes, or until the vegetables are tender and the sauce has thickened.
6. Serve hot with rice, mashed potatoes, or your favourite side dish.