• 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 ground black pepper
  • 1 lb.flank steak, thinly sliced against the grain
  • 1red bell pepper, thinly sliced
  • 1green bell pepper, thinly sliced
  • 3cloves garlic, minced
  • 1 tbsp.freshly minced ginger
  • Cooked white rice, for serving


  1. Step 1Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
  2. Step 2In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
  3. Step 3Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
  4. Step 4Serve with rice.
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