Ingredients:-
500g flank steak, thinly sliced against the grain
1/4 cup soy sauce
2 Tbsp of rice wine vinegar
4 tsp packed brown sugar
1 Tbsp cornstarch
2 Tbsp vegetable oil, divided
Salt (To taste)
Freshly ground black pepper
1 thinly sliced red bell pepper
1 thinly sliced green bell pepper
3 minced cloves of garlic
1 Tbsp freshly minced ginger
Cooked white rice, for serving
METHOD:-
Prepare the sauce, place the soy sauce with the vinegar, sugar, and cornstarch in a medium bowl. Whisk to combine and set aside.
Heat a Tbsp of oil in a large pan over high heat. Once the oil is hot, add the flank steak into the pan. Season with salt and cool for about 8 mins or until both sides are seared. Once cooked through, transfer the flank steak onto a plate.
In the same pan, add the other 1 Tbsp of oil followed by the green and red bell peppers. Cook for about 4 mins until tender. Add in the garlic and ginger. Stir and cook until aromatic. Add the beef back to the pan. Pour the prepared sauce over and cook for about 12 mins, stirring until the sauce is glossy.
When done, remove from the heat. Serve with rice.