Loading...

In a medium bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and 1/2 teaspoon black pepper. Toss to coat the steak evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.

While the steak marinates, prepare the sauce. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon cornstarch until smooth. Set aside.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked steak from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.

Return the cooked steak to the skillet with the vegetables. Give the prepared sauce a quick whisk and pour it over the steak and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.

Remove from heat. Garnish with sliced green onions and serve immediately over cooked rice.


In a medium bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and 1/2 teaspoon black pepper. Toss to coat the steak evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.

While the steak marinates, prepare the sauce. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon cornstarch until smooth. Set aside.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked steak from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.

Return the cooked steak to the skillet with the vegetables. Give the prepared sauce a quick whisk and pour it over the steak and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.

Remove from heat. Garnish with sliced green onions and serve immediately over cooked rice.
