1 pound skirt steak, thinly sliced against the grain
½ cup low-sodium soy sauce
2 tablespoons chili paste
2 tablespoons light brown sugar
Toasted sesame seeds, for garnish
3 cups cooked white rice, for serving
Instructions
Method:
1. Heat the oil in a large cast iron skillet over medium-high heat. Sauté the onions, bell
pepper, snow peas, and garlic until the onions are translucent and the pepper and peas
begin to soften, about 5 minutes. Season with salt and pepper as desired.
2. Season the steak with salt and pepper. Add the steak to the pan and mix into the
vegetables. Cook until the meat is browned, 3–5 minutes.
3. Add the soy sauce, chili paste, and brown sugar. Cook until the sauce thickens and coats
the meat and vegetables, another few minutes.
4. Garnish with toasted sesame seeds and serve over white rice.
