Submitted by: Carol Heidtke
Columbus Health & Rehab
servings: 4
Ingredients and cookware needed (if applicable)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 4 teaspoons packed brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- Koser salt
- Freshly ground black pepper
- 1-pound flank steak, thinly sliced against the grain
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly minced ginger
- Cooked white rice for serving 4
Instructions
- Make sauce: In a bowl, whisk the soy sauce with vinegar, sugar, and cornstarch. Set aside.
- In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to plate.
- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
- Serve with rice.
Special Notes
Cook for less time if you prefer your steak pink in the middle.