Best-Ever Pepper Steak

We're huge fans of homemade beef and broccoli, but many people are still afraid of the green florets. This is the broccoli-free version of your favorite takeout stir-fry. We like to use red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best.

1/4 c. 
low-sodium soy sauce
2 tbsp. 
rice wine vinegar
4 tsp. 
packed brown sugar
1 tbsp. 
2 tbsp. 
vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 lb. 
flank steak, thinly sliced against the grain
red bell pepper, thinly sliced
green bell pepper, thinly sliced
cloves garlic, minced
1 tbsp. 
freshly minced ginger
Cooked white rice, for serving

  1. Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside. 
  2. 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 a plate.
  3. 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. 
  4. Serve with rice.