2 strip loin steaks (about 1.5 lb/750 g), trimmed and cut into 1-inch (2.5 cm) cubes
1/4 tsp (1 mL) each salt and pepper
2 tbsp (30 mL) soy sauce
6 cloves garlic, minced
1 tbsp (15 mL) minced fresh gingerroot
3 tbsp (45 mL) canola oil
1 each red, green and yellow bell peppers, seeded and chopped
1/4 cup (60 mL) Blue Dragon Thai Sriracha Chilli Sauce
Preheat oven to 400°F (200°C). Season steak with salt and pepper. Whisk together soy sauce, garlic and ginger; divide into 2 portions.
In cast iron skillet, heat 2 tbsp (30 mL) of the oil over medium-high heat; cook steak, in batches, for 3 to 5 minutes or until well browned and cooked to medium-rare. Transfer to plate; tent with foil.
Add remaining oil to skillet; cook peppers with half of the soy sauce mixture for 5 minutes or until tender-crisp. Add steak and remaining soy mixture to skillet; toss for 2 minutes or until well coated. Transfer to plate; let cool until easy to handle.
Thread 1 piece of steak and 2 pieces of peppers onto small wooden skewers or toothpicks; arrange on foil-lined baking sheet. Bake for about 5 minutes or until heated through. Serve warm with Blue Dragon Thai Sriracha Chilli Sauce for dipping.
Serve these skewers as an entrée by making 4 large skewers and serving with cooked brown rice noodles.