Pepper Steak

• 1 pound Skirt Steak, Round Steak, Or Sirloin Sliced Thinly
• 6 Tablespoons Vegetable Oil, Divided
• 1 whole Green Bell Pepper, Sliced
• 1 whole Medium Yellow Onion, Sliced
• Salt And Pepper, to taste
• 1/4 cups Soy Sauce
• 1 can (10 1/2 Oz. Size) Beef Consomme, Or Less To Taste
• 2 Tablespoons Cornstarch, Plus More For Coating Steak
• 3/4 cups Very Cold Water

1. Lightly coat steak with cornstarch.
2. Shake off any excess.
3. Saute in a pan over medium high heat with about 3 tablespoons of vegetable oil, till brown.
4. Remove from pan and place aside.
5. Using the same pan, add the remaining 3 tablespoons of vegetable oil and saute the green pepper and onion.
6. Add salt and pepper to taste.
7. Saute to desired doneness.
8. Return meat to the pan and turn heat to high.
9. Add soy sauce and beef consomme.
10. Turn heat down and taste.
11. You may have to adjust the salt content due to the soy sauce and consomme.
12. Add salt and pepper to taste.
13. Make a corn starch slurry in a separate dish, by adding 2 tablespoons of cornstarch with the very cold water.
14. It should be a thick but liquid consistency.
15. Add the slurry to the pan to thicken the sauce.
16. Add slowly, as you dont want it too thick!

skirt, vegetable oil, green bell pepper, yellow onion, salt, soy sauce, beef, cornstarch, water

Taken from tastykitchen.com/recipes/main-courses/pepper-steak-3/ (may not work)