A delightful twist on the classic pepper steak, this recipe combines tender beef with vibrant vegetables in a rich, flavorful sauce.
Slice the onion and bell peppers into thin strips and set aside.
Use a sharp knife to ensure clean cuts and preserve the vegetables' texture.
Heat a skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the beef slices to the skillet and cook until browned on both sides. Remove and set aside.
Cook in batches if necessary to avoid overcrowding the skillet.
In the same skillet, add the onion and bell peppers. Sauté until they begin to soften.
Stir frequently to ensure even cooking.
In a mixing bowl, combine the tomato paste, soy sauce, garlic powder, black pepper, salt, ketchup, and water. Mix well.
Adjust the seasoning to taste before adding to the skillet.
Pour the sauce into the skillet with the vegetables. Add the beef back to the skillet and stir to coat.
Ensure all ingredients are evenly coated with the sauce.
Lower the heat, cover, and simmer for 20 minutes, stirring occasionally.
Check occasionally to prevent the sauce from reducing too much.
Serve the pepper beef over your choice of rice, noodles, or mashed potatoes. Enjoy!
Garnish with chopped parsley for a fresh touch.
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