Asian Peppersteak

 Asian Peppersteak

Ingredients

1/2 cup reduced-sodium soy sauce

1/4 cup rice wine vinegar

3 Tbsp. packed light brown sugar

2 Tbsp. cornstarch

2 Tbsp. vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 lb. flank steak, thinly sliced against the grain

1 green bell pepper, seeds and ribs removed, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

3 cloves garlic, finely chopped

1 Tbsp. finely chopped peeled ginger

Cooked white rice, for serving

Step 1

In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.

Step 2

In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.

Step 3

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.