Beef Recipe

Marinate the beef

Place the 1 lb of beef cubes in a medium bowl. Add 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tbs olive oil, minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Toss to coat evenly. Cover and let marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

If using a shorter marination (15–30 minutes), proceed directly to cooking. For a refrigerated marination, remove beef 20 minutes before cooking to come toward room temperature.

Prepare vegetables

While the beef marinates, slice 1/2 an onion into 1/2-inch slices and cut 1/2 a red bell pepper into 1-inch strips. Pat the beef dry with paper towels to ensure good sear.

Sear the beef

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil for sautéing. Working in a single layer and in batches if necessary, add the beef cubes and sear without moving for 1½–2 minutes per side until a brown crust forms. Remove seared beef to a plate and reserve.

Sauté the vegetables

Reduce heat to medium. Add the sliced onion and bell pepper to the pan and sauté for 4–5 minutes until softened and edges begin to caramelize. If the pan becomes dry, add a splash (1–2 tsp) of the reserved beef marinade or oil.

Combine and finish

Return the seared beef to the pan with the vegetables. Add 1/4 cup beef broth or water and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to meld flavors. If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir it in; simmer 1 additional minute until sauce thickens. Taste and adjust seasoning, adding up to 1/4 tsp red pepper flakes for heat if desired.

Garnish and serve

Sprinkle 1 tbs chopped fresh parsley over the beef. Serve immediately over rice, mashed potatoes, or with crusty bread.