Ingredients

• 1 tbsp vegetable oil, divided
• 1 red bell pepper, seeded and sliced into strips
• 1 green bell pepper, seeded and sliced into strips
• 1¼ lbs flank steak, thinly sliced
• 2 tsp garlic, minced
• 1 tsp ginger, minced
• Salt and pepper, to taste
• ¼ cup soy sauce
• 1½ tbsp sugar
• 1½ tbsp cornstarch
• ¼ cup water

Instructions

1. Cook the Peppers:
   In a large skillet or wok, heat 1 tsp of oil over medium-high heat.
   Add red and green bell peppers and stir-fry for 3–4 minutes until just tender.
   Remove and set aside.
2. Sear the Steak:
   Add the remaining 2 tsp of oil to the pan.
   Season steak with salt and pepper. Increase heat to high and add the steak.
   Stir-fry for 5–6 minutes until browned.
3. Add Aromatics:
   Stir in the minced garlic and ginger. Cook for 30 seconds until fragrant.
4. Combine:
   Return the cooked peppers to the pan with the steak.
5. Make the Sauce:
   In a small bowl, whisk together the soy sauce, sugar, water, and cornstarch until smooth.
6. Finish the Dish:
   Pour the sauce over the steak and peppers. Bring to a simmer and cook for 2–3 minutes until the sauce thickens.
7. Serve:
   Serve hot over steamed rice or noodles.

• Swap flank steak with sirloin, ribeye, or even chicken.
• Add extras like onions, mushrooms, or broccoli for more veggies.
• For a gluten-free version, use tamari instead of soy sauce.

Nutrition