Succulent strips of tender steak meet an array of colorful bell peppers and onions in this umami-packed Asian-style stir-fry. Quick and simple, this satisfying dish will leave your taste buds wanting more.
In a small bowl, mix together soy sauce, rice vinegar, sesame seed oil, beef broth, sugar, ground ginger, and cornstarch to prepare the sauce. Set aside.
2
Slice the flank steak into thin strips and season with salt and fresh ground pepper.
3
Heat 1 tablespoon of canola oil in a wok or skillet over medium-high heat. Add the seasoned steak and cook for 2 minutes per side, until browned. Remove from the skillet and set aside.
4
Add the remaining 1 tablespoon of canola oil to the skillet. Add the sliced onions and bell peppers, and season with salt and fresh ground pepper. Cook for 5 to 6 minutes, or until vegetables are tender.
5
Stir in the garlic and continue to cook for 30 seconds, or until fragrant.
6
Add the cooked steak back to the skillet with the vegetables. Pour in the prepared sauce and stir, cooking for 1 to 2 more minutes, or until heated through and the sauce thickens.
7
Remove from heat and garnish with sliced green onions. Serve over rice or cauliflower rice.