2 lbs top sirloin steak, cut into 1″ cubes
smoked paprika
salt and fresh ground pepper, to taste
4 tbsp olive oil
6 tbsp tamari, or soy sauce
1/2 cup chicken broth
5 cloves garlic, minced
5 tablespoons honey
2 tbsp chili infused sesame oil
2 tbsp sweet rice vinegar
1 tsp dried oregano
1/2 tsp basil
2 tbsp cornstarch
1 cup assorted bell peppers, cut in strips
1/2 cup sliced onions
1/2 tsp worcestershire sauce
Season steak cubes with salt, pepper & paprika.
Mix together tamari, broth (or water), honey, sesame oil, rice vinegar, oregano, basil, garlic & cornstarch. Set aside.
Heat a medium skillet over medium heat, add 2 tbsp olive oil and add peppers & onions. Season with salt and pepper. Cook until translucent and add worcestershire sauce. Cook another minute or two. Set aside.
Heat a large cast iron skillet over medium-high heat. Add 2 tbsp olive oil. Add steak bites and cook about 2ish minutes per side, until browned. Cook in batches so you don’t overcrowd the pan. Remove steak from skillet.
Add sauce mixture to the pan and scrape any browned bits from the pan, add steak bites back to skillet and cook until sauce thickens, approximately 2 minutes. Stir in onions & peppers. Enjoy!