Korean Beef and Paprika Stir-Fry

Cut 200 g beef into thin strips, then coat it evenly with 2 tablespoons soy sauce and 1 teaspoon sesame oil.

Let it sit briefly while preparing the peppers so the seasoning clings to the meat.

Remove the stems and seeds from 2 bell peppers, then cut them into strips similar in thickness to the beef.

Leave a little thickness because very thin strips soften too quickly in the hot pan.

Thinly slice 2 garlic cloves.

Heat the pan over medium heat for about 1 minute, then add the garlic and stir briefly just until fragrant, keeping it moving so it does not scorch.

Add the marinated beef, raise the heat to medium-high, and spread it out in the pan.

Stir-fry for about 2 minutes, just until the outside turns brown and the strips separate.

When the seasoning released from the beef starts bubbling in the pan, add the bell peppers.

Stir-fry over high heat for about 1 minute 30 seconds, turning everything so the peppers heat evenly.

Turn off the heat when the peppers look vivid and only the edges have softened slightly.

Do not leave the stir-fry in the hot pan too long, because the peppers will release water, so plate it right away.