Entrées
Serve this vibrant dish over steamed jasmine or long-grain rice.
Makes about 2 – 3 servings
2 SUNSET® Red, Yellow or Orange Sweet Bell Peppers, thinly sliced
3 Tbsp soy sauce
1 tsp cornstarch
1/4 cup Thai sweet chili sauce
1 Tbsp minced fresh garlic
1 Tbsp grated fresh ginger
8 oz thinly sliced beef sirloin steak, pork or boneless skinless chicken breast
1/4 tsp salt
2 teaspoons vegetable oil
Garnish: toasted sesame seeds or almonds
In a small bowl mix soy sauce and cornstarch till smooth. Stir in chili sauce, garlic and ginger. Set aside.
Heat a 12” nonstick sauté pan or wok over high heat until very hot, almost smoking. Meanwhile, season the meat with salt.
Swirl oil in the hot pan, and add meat, spreading out across pan surface. Then scatter in the peppers and onion. Let cook for about 1 minute, and then start “stir-frying” around in pan. Cook for about 3 – 4 minutes total. Stir soy sauce mixture well and then drizzle into pan. Stir mixture around in pan to coat meat and veggies and thicken sauce. Serve immediately, garnished as desired.
