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


    1. Step In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
    2. Step In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
    3. Step 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. Cook, stirring, until sauce is glossy, about 2 minutes more.
    4. Step Divide rice among plates. Spoon steak mixture over.

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