INGREDIENTS
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Kosher salt
Freshly floor black pepper
1 lb. flank steak, thinly sliced towards the grain
1 pink bell pepper, thinly sliced
1 inexperienced bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Cooked white rice, for serving
DIRECTIONS
Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Put aside.
In a big skillet over excessive warmth, warmth 1 tablespoon oil. Add flank steak, season with salt, and prepare dinner till cooked by way of and seared on all sides, about 8 minutes. Take away steak to a plate.
Add 1 tablespoon remaining oil and pink and inexperienced bell peppers to the skillet. Cook dinner till softened, about 4 minutes. Add the garlic and ginger and prepare dinner stirring till aromatic. Return the meat to the skillet and pour over ready sauce. Cook dinner, stirring, till the sauce is shiny about 2 minutes extra.
Serve with rice.
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