Apricot-Sesame Steak and Peppers

Slick, saucy, sweet/tangy... Those words come to mind when describing this dish. That glaze is insane - made with apricot preserves, soy, sesame, garlic, and onion - it's a flavor explosion from the very first finger-lick. Tender strips of beef and sweet bell peppers... they're living the dream here. Oh, and you can whip up this meal to share with your faves in about 20 minutes.

No joke - this is about as quick as a skillet dinner can get. The beef and peppers hit the pan, followed by the sauce and - BOOM! Flavors marry and the sauce thickens in just minutes. This is a total crowd-pleaser too - kids love the sweetness, adults love the complexity, and you will love the ease of preparation.

About the steak and peppers: I found thin-sliced steak at my grocery store and I was intrigued, so that's what I used. It looked like a super skinny skirt steak; and I cut it into thin strips. But you can use practically any tender cut you want (look for something on sale). Great choices include sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender.

For the peppers, I used mini orange peppers (sold in the produce aisle in bags with red and yellow peppers). I love the way they look when cut into rings. That said, you can use regular bell peppers instead! Keep things uncomplicated!

Apricot-Sesame Steak and Peppers

1 cup beef broth or water, divided
1/2 cup apricot preserves
2 tablespoons soy sauce or liquid aminos
1 tablespoon mirin (Japanese rice wine)
1/2 teaspoon sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon peanut oil
1 pound lean steak, cut into thin strips
3 mini orange, red or yellow peppers, sliced into thin rounds, or 1 orange, red or green bell pepper, seeded and chopped
1 tablespoon cornstarch
Salt and ground black pepper
Cooked rice or Asian noodles for serving
1 tablespoon toasted sesame seeds*
Chopped green onions for serving, optional

In a small bowl, whisk together 3/4 cup of the beef broth, preserves, soy sauce, mirin, sesame oil, onion powder, and garlic powder. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the steak and bell peppers cook for 2 to 3 minutes, until the steak is browned and the peppers soften, stirring frequently. Add the broth mixture and bring to a simmer. Reduce the heat to low and simmer for 2 to 3 minutes, until the liquid reduces slightly. Whisk the cornstarch into the remaining 1/4 cup of broth and add the mixture to the skillet. Simmer for 2 minutes, until the mixture thickens. Season to taste with salt and pepper.
Serve mixture over rice or Asian noodles and top with the sesame seeds and green onions, if using.
Serves 4
*You can find sesame seeds pre-toasted in the spice aisle. If you have regular sesame seeds handy, toast them in a dry skillet over low heat until golden brown, shaking the pan frequently (they brown quickly so keep a close watch).