SEE NOTES BELOW<\/p>\n
INGREDIENTS
\n2 tbsp. rice wine vinegar
\n4 tsp. packed brown sugar
\n1 tbsp. cornstarch
\n2 tbsp. vegetable oil, divided
\nKosher salt
\nFreshly ground black pepper
\n1 lb. flank steak, thinly sliced against the grain
\n1 red bell pepper, thinly sliced
\n1 green bell pepper, thinly sliced
\n1\/4 c. low-sodium soy sauce
\n3 cloves garlic, minced
\n1 tbsp. freshly minced ginger
\nMushrooms
\n1 Onion, chopped
\nCooked white rice, for serving<\/p>\n
INSTRUCTIONS<\/p>\n
1) Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
\n2) In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook
\nuntil cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
\n3) Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes.
\nAdd the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce.
\nCook, stirring, until the sauce is glossy about 2 minutes more.
\n4) Serve with rice.<\/p>\n
NOTES<\/p>\n
SEE NOTES BELOW INGREDIENTS 2 tbsp. rice wine vinegar 4 tsp. packed brown sugar 1 tbsp. cornstarch 2 tbsp. vegetable oil, divided Kosher salt Freshly ground black pepper 1 lb. flank steak, thinly sliced against the grain 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1\/4 c. low-sodium soy sauce 3 … <\/p>\n