1/4 cups low-sodium soy sauce
2 tablespoons of rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
Freshly ground black pepper
1 pound flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Cooked white rice, for serving
1 To prepare the sauce, place the soy sauce with the vinegar, sugar, and cornstarch in a medium bowl. Whisk to combine and set aside.
2 Heat a tbsp oil in a large skillet over high heat. Once the oil is hot, add the flank steak into the skillet. Season with salt and cool for about 8 minutes or until both sides are seared. Once cooked through, transfer the flank steak onto a plate.
3 In the same skillet, add the rest of the 1 tbsp oil followed by the green bell peppers. Cook for about 4 minutes until tender. Add in the garlic and ginger. Stir and cook until aromatic.
4 Add the beef back to the skillet. Pour the prepared sauce over and cook for about 12 minutes, stirring until the sauce is glossy.
5 When done, remove from the heat. Enjoy with rice.