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
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Cooked white rice, for serving
To make the sauce, mix the soy sauce, vinegar, sugar, and cornstarch together in a medium bowl.
In a large pan, heat 1 tablespoon of oil over high heat.
Add the flank steak, sprinkle it with salt, and cook it for about 8 minutes, or until it is cooked through and browned on all sides.
Putting the steak on a plate.
Add the red and green bell peppers and the last tablespoon of oil to the pan.
Cook for about 4 minutes, or until soft.
Add the garlic and ginger and stir-fry until the garlic and ginger smell good.
Put the beef back in the pan and pour the sauce over it.
Stir the sauce for about 2 more minutes until it gets shiny.
Add rice to the dish.