Ingredients:

For the Pepper Steak:

• 1 lb beef sirloin or flank steak, thinly sliced

• 2 tbsp olive oil

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 small onion, sliced

• 3 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 1 tsp black pepper

• 1 tsp cornstarch (optional, for thickening)

For the Garlic Butter Potatoes:

• 1 lb baby potatoes, halved

• 3 tbsp butter

• 3 cloves garlic, minced

• Salt and black pepper, to taste

• 1 tsp dried parsley or fresh, chopped

For the Cheesy Broccoli:

• 2 cups broccoli florets

• 1 cup shredded cheddar cheese

• 2 tbsp butter

• Salt and pepper, to taste

Instructions:

1. Cook the potatoes: In a skillet, melt butter over medium heat. Add garlic and cook 1 minute. Add halved potatoes, season with salt and pepper, and cook 15–20 minutes, turning occasionally, until golden and tender. Sprinkle with parsley and set aside.

2. Cook the pepper steak: In a large skillet or wok, heat olive oil over medium-high heat. Add steak slices and sear until browned (about 3–4 minutes). Remove and set aside.

3. Sauté vegetables: In the same skillet, add onions and bell peppers. Cook 4–5 minutes until slightly softened. Add garlic and cook 30 seconds.

4. Combine and sauce: Return steak to the skillet. Stir in soy sauce, Worcestershire sauce, black pepper, and cornstarch (if using) mixed with 1–2 tbsp water. Cook 2–3 minutes until sauce thickens slightly.

5. Cook cheesy broccoli: Steam or boil broccoli florets until bright green and tender (about 4–5 minutes). Drain, then toss with butter and shredded cheddar cheese until melted and creamy. Season with salt and pepper.

6. Serve: Plate pepper steak alongside garlic butter potatoes and cheesy broccoli. Serve warm.