Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pound flank steak (or use skirt steak)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (or vegetable oil)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 large green bell pepper (sliced)
  • 1 large red bell pepper (sliced)
  • 1-2 jalapeno peppers (sliced (optional))
  • 1 medium white onion (sliced)
  • 4 cloves garlic (minced)
  • 1 tablespoon minced fresh ginger
  • 1/4 cup soy sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon corn starch
  • 1 teaspoon brown sugar (or use honey)
  • 1 teaspoon paprika (or use cayenne for more heat)
  • Ground black pepper to taste

Instruction

  • Thinly slice the steak against the grain to bite sized pieces and add them to a bowl with the soy sauce, rice vinegar and oil. Toss to coat and cover. Marinate in the refrigerator at least 10 minutes. You can marinate longer if you'd like, even overnight.
  • Heat the sesame oil and vegetable oil in a large pan and add the peppers and onions. Cook them down for 5 minutes to soften.
  • Add the garlic and ginger and cook another minute, stirring, until you can smell that gorgeous garlic. Remove from heat and set the vegetables into a bowl. Save the oil in the pan.
  • Heat the same pan to high heat and add the steak. Cook for 1-2 minutes per side, until cooked to your liking.
  • Add the cooked vegetables into the pan and stir.
  • In a small bowl, whisk together the sauce ingredients (soy sauce, vinegar, corn starch, brown sugar or honey, paprika and black pepper) until well combined. Stir the sauce into the pepper steak and heat, stirring, until it thickens in the pan, about 1 minute.
  • Serve! I serve mine over rice with chili flakes and scallions.