A delightful twist on a classic pepper steak recipe, perfect for a quick and flavorful dinner.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Add the sliced beef to the skillet and cook until browned on all sides.
Avoid overcrowding the skillet to ensure even cooking.
Add the celery, bell pepper, and onion to the skillet and stir-fry for 5 minutes.
Cut the vegetables into uniform sizes for even cooking.
Mix the black pepper, red pepper flakes, ginger, salt, brown sugar, thyme, and water in a bowl, then pour into the skillet.
Stir the sauce mixture well to dissolve the sugar and spices.
Add the diced tomatoes to the skillet and simmer for 15 minutes.
Cover the skillet partially to retain moisture while allowing some reduction.
Combine the cornstarch, soy sauce, and water in a small bowl, then add to the skillet and stir until the sauce thickens.
Add the cornstarch mixture gradually to control the sauce's thickness.
Serve the stir-fry hot over rice or noodles.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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