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.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings
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