All varieties of peppers are in season right now in my area and they are abundant. They must like the weather. Here is a good recipe that uses peppers. I served the dish with Jasmine rice.
This is an easy Asian dish to prepare. Once you assemble and prep the ingredients in advance, dinner comes together in minutes.
1 pound flank steak, skirt steak, hanger steak, or beef tenderloin, cut into 1/4-inch thick strips
1/4 cup soy sauce (divided)
5 tablespoons Shaoxing wine or dry sherry (divided)
2 tablespoons cornstarch
1/2 cup low-sodium homemade or store-bought chicken or beef broth
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon freshly ground black pepper
3 cups green bell peppers, cored and cut into 1-inch squares
1 large onion, cut into 1-inch squares
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste
Garnish with chopped scallions if desired
Combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours in the refrigerator.
Combine remaining soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, broth, sesame oil, sugar, and pepper. Set aside.
Combine peppers and onions in a bowl and set aside.
Combine garlic and ginger in a small bowl and set aside.
When ready to cook, heat 2 tablespoons oil in a wok or large deep skillet over high heat until just beginning to smoke. Add the beef and cook until well seared but still pink in spots, about 1-2 minutes. Transfer to a large bowl.
Add 2 more tablespoons oil to the skillet, heat and add the peppers and onions. Cook until softened, about 4 minutes. Add the garlic and ginger and stir into the peppers and onions. Return the beef to the skillet and pour the prepared sauce over the mixture. Cook, stirring, until the sauce is glossy and thickened about 2-3 minutes more. Garnish with scallions if desired. Serve with rice.