25-Minute Pepper Steak Stir Fry

🧺Ingredients

• 1 1/4 lb flank steak, sliced thin against the grain
• 2 bell peppers (red and green), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/3 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/4 cup beef broth
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp neutral oil, divided
• Cooked rice, for serving
• Sesame seeds and sliced green onions, for garnish

👩‍🍳Instructions

1. Slice it thin. For the most tender beef, freeze the flank steak 20 minutes first — it slices paper-thin against the grain much more easily.
2. Mix the sauce. Whisk the soy sauce, brown sugar, cornstarch, beef broth, rice vinegar, and sesame oil in a small bowl until smooth.
3. Sear the beef. Heat 1 tablespoon neutral oil in a wok or large skillet over high heat until smoking. Sear half the beef in a single layer, 1-2 minutes per side. Repeat with the rest; remove all beef to a plate.
4. Stir-fry the veg. Add the remaining oil to the wok. Stir-fry the peppers and onion 3-4 minutes until crisp-tender. Add the garlic and ginger; cook 30 seconds.
5. Glaze and serve. Return the beef to the wok, pour in the sauce, and toss 1-2 minutes until the sauce thickens into a glossy glaze. Serve over rice with sesame seeds and green onions.

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