- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 4 teaspoons brown sugar, packed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, split
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 pound flank steak, sliced thinly against the grain
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- Cooked white rice for serving
- Prepare the Sauce: In a medium-sized bowl, combine the reduced-sodium soy sauce, rice wine vinegar, packed brown sugar, and cornstarch. Whisk well and set aside.
- Cook the Steak: Place a large skillet over high heat and add 1 tablespoon of vegetable oil. Once hot, add the flank steak slices. Season them with kosher salt and sear until cooked through, approximately 8 minutes. Transfer the cooked steak to a separate plate.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the thinly sliced red and green bell peppers. Sauté until they soften, which should take around 4 minutes.
- Add Aromatics: Stir in the minced garlic and finely chopped ginger to the skillet. Continue to cook until the mixture becomes aromatic.
- Combine and Finish: Return the cooked steak to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir well and cook until the sauce thickens and takes on a glossy appearance, typically about 2 more minutes.
- Serve: Plate the pepper steak alongside or over cooked white rice.
Enjoy your meal!