A colorful green, red, and yellow sweet and spicy version of homemade pepper steak stir fry over pasta

1 pound inexpensive steak or roast, cut into thin strips*
3 Tablespoons oil
1 medium onion, diced or cut into slices
1/2 of one large green bell pepper, cut into strips
1/2 of one large red bell pepper, cut into strips
1/2 of one large yellow bell pepper, cut into strips
1/2 teaspoon garlic salt
3/4 teaspoon black pepper
1/4 teaspoon ginger
1/2 teaspoon parsley
2 Tablespoons (packed) brown sugar
1/2 teaspoon red wine vinegar
1 Tablespoon cornstarch
1 cup water (room temperature)
Tapatio hot sauce (or hot sauce of your choice), to taste
Cooked pasta or rice, for serving

1. Heat oil in skillet over medium heat and fry meat with onions, garlic salt, black pepper, and ginger, until meat is almost fully cooked and onions are turning translucent.

2. Add bell peppers and continue frying until meat is fully cooked and peppers are crisp-tender.

3. In a mixing bowl, whisk together the parsley, brown sugar, red wine vinegar, cornstarch, and water.

4. Turn skillet to medium-high heat; pour liquid  in skillet and stir to coat. Continue stirring until mixture boils and thickens slightly.

5. Serve over hot cooked pasta or rice.

*A helpful tip for cutting meat into thin strips is to cut while meat is partially frozen.

I love this colorful pepper steak medley! I think that having the red and yellow peppers in addition to green makes this peppersteak more flavorful and easier on the stomach. I created this recipe myself because I love stir frys, especially ones that are slightly sweet. My rating: 9/10