This is a take on pepper steak- added eggplant and cabbage, along with hot pepper sauce. You can leave them all out if it's not to your liking but it was very good as is!
1 lb sliced pepper steak (I buy it pre-sliced, but you can also slice your own)
1 red bell pepper, sliced
1 green pepper, sliced
1 large onion, sliced
1 small eggplant sliced into rounds
1/2 small head of green cabbage, sliced thin
1 clove garlic chopped
1 inch piece of ginger, minced
1/2 tsp salt
1 tsp black pepper
1 Tbsp Siraccha (Chinese hot sauce)
2 cups cooked jasmine rice (you can buy it in a package and heat in microwave if you're pressed for time)
1 Tbsp lite soy sauce
2 Tbsp oil (I used olive oil but you can also use canola or vegetable)
2 tsp sesame oil (totally can omit if you don't have it)
Season the beef, both sides with a little of the salt and pepper. Heat 1 tbsp. oil in a large skillet and saute beef, 2-3 min per side until browned. Take out and set aside.
Add peppers, eggplant, onions, and cabbage and stir until cooked tender, about 5 min. If you need more oil, add the additional Tbsp now. Add garlic and ginger and stir for another 2 min. Add in soy sauce and hot sauce, top with beef and stir gently until just heated. Serve over cooked jasmine rice.
note- as you can see I burnt the veg's a bit, they were still good! I also had a yellow pepper from the garden so I added it this time.