Ingredients
Scale
- 8 oz (225g) flank steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 red bell pepper, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch cubes
- 3 garlic cloves, minced
- 1/4 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha (or favorite hot sauce)
- 1 tablespoon cornstarch
Instructions
- In a small bowl, whisk together garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch to make the sauce.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the bell peppers and cook 1–2 minutes until slightly tender. Remove and set aside.
- Increase heat to high and add the flank steak in a single layer. Sear each side until browned and cooked through.
- Add the bell peppers back to the skillet along with the prepared sauce. Simmer 1–2 minutes until the sauce thickens.
- Sprinkle with chopped cilantro and sesame seeds, then serve over rice, rice noodles, or cauliflower rice.
Notes
- For a milder dish, reduce or omit the Sriracha.
- Ensure flank steak is sliced against the grain for maximum tenderness.
- Customize vegetables with snap peas, broccoli, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired