Ingredients:
1 lb sirloin steak, thinly sliced
2 tablespoons olive oil
2 bell peppers, sliced
1 onion, sliced
2 cloves garlic, minced
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste
8 oz pasta, cooked al dente
Directions:
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, then remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil, bell peppers, onion, and garlic. Sauté until the vegetables are just tender.
3. In a small bowl, whisk together the beef broth, soy sauce, cornstarch, and water. Pour this mixture into the skillet with the vegetables.
4. Return the steak to the skillet. Stir well to combine and bring the sauce to a boil. Reduce heat and simmer until the sauce has thickened.
5. Serve the pepper steak over cooked pasta.
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