1/4 cup soy sauce (low in salt)

2 tbsp. rice wine vinegar

4 tsp brown sugar, packed

1 teaspoon cornstarch

2 tbsp vegetable oil (divided)

Kosher salt is kosher salt.

ground black pepper, freshly ground

1 pound flank steak, thinly sliced crosswise

1 finely sliced red bell pepper

1 finely sliced green bell pepper

3 minced garlic cloves

1 tablespoon minced fresh ginger

White rice, cooked and ready to serve

Directions
In a mixing dish, combine the soy sauce, vinegar, cornstarch, and sugar. Whisk until everything is fully blended.

Place a big skillet on the stove and heat it to high.

Allow 1 tablespoon of oil to heat up.

Season the flank steak with salt and pepper.

Sear each side of the steak in the heated skillet for 8 minutes, or until brown.

Remove the steak from the skillet and place it on a platter.

Add the red and green bell peppers to the same skillet. Cook until the onions are transparent.

Sauté the garlic and ginger until fragrant.

Return the flank steak and the mixed sauce to the skillet.

Everything should be thoroughly mixed.

Cook for 2 minutes more, then remove from the heat.

Serve and have fun!