Best-Ever Pepper Steak

By gmasusan

Ingredients

• 1 /4
• c.
• low-sodium soy sauce
• 2 2
• tbsp.
• rice wine vinegar
• 4 4
• tsp.
• packed brown sugar
• 1 1
• tbsp.
• cornstarch
• 2 2
• tbsp.
• vegetable oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 1
• lb.
• flank steak, thinly sliced against the grain
• 1 1
• red bell pepper, thinly sliced
• 1 1
• green bell pepper, thinly sliced
• 3 3
• cloves garlic, minced
• 1 1
• tbsp.
• freshly minced ginger
• Cooked white rice, for serving

Preparation

Step 1

Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside. In 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.Add 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. Serve with rice.