Prep Time: 10-15 Minutes (including overnight marination if you so desire)
Cook Time: 10 Minutes
Serves: 2 plus leftovers for lunch
Difficulty: If you can cut meat and veggies and not yourself, you’re good as gold here.
Recommended Sides: A napkin. Maybe some kind of starch, fruit, ice cream for dessert.
1/2 Red Pepper
1/2 Green Pepper
1/2 Red Onion
1.5 lb Flank/Sandwich Steak
1/2 Cup soy sauce
1/3 Cup Worchestershire
1/4 Cup Olive Oil
2-3 Cloves Garlic
1/4 Cup Lemon Juice
Step 1: Meats and Marinades
Put your slab of meat in a seal-able bag for marination. Prepare marinade and let sit overnight or at least for 30-45 minutes.
Step 2: Slice the Meats and Vegetables
Slice your cut of beef really thin. In long strips. Like as thin as a pencil. Or a toothpick. Or like a cheese steak you’ve ordered at a restaurant. Something like that. Heat up pan with a small bit of olive oil and once pan is hot, toss in the meat. Do the same in another pan for your vegetables.
Cook meat until light brown. Some pink in the meat is still safe and preserves the fresh flavors.
I recommend cooking veggies until light brown as well. Still good if cooked completely, but a fresh crisp is what you’re looking for.
Step 3: Combine
Go ahead and mix the meats with the veggies, let the juices intermix, and prepare for serving.
We used fresh rolls from La Gourmandine French Bakery around the corner. Since the meat is all juiced up and marinated, you shouldn’t need any additional condiments, so sit back and enjoy!