Savory Ginger-Pepper Steak

In a medium bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, and cornstarch to create the marinade

Place the thinly sliced flank steak in the marinade, making sure each piece is well-coated. Let marinate for 15 minutes

In a large skillet over high heat, heat 1 tablespoon of vegetable oil

Remove flank steak from the marinade and season with salt and black pepper. Add to the skillet and cook until seared on all sides and cooked through, about 8 minutes. Transfer steak to a plate

In the same skillet, add the remaining 1 tablespoon of vegetable oil and sesame oil

Add the sliced red and green bell peppers to the skillet, cook until softened, about 4 minutes

Add the minced garlic and ginger to the skillet, and cook until fragrant, about 1 minute

Return the cooked steak to the skillet and pour the remaining marinade over the mixture

Cook, stirring, until the sauce thickens and becomes glossy, about 2 minutes more. Adjust salt and black pepper to taste

Serve the ginger-pepper steak over cooked white rice