Ingredients

1. 1/2 cup reduced-sodium soy sauce
2. 1/4 cup rice wine vinegar
3. 3 Tbsp. packed light brown sugar
4. 2 Tbsp. cornstarch
5. 2 Tbsp. vegetable oil, divided
6. Kosher salt
7. Freshly ground black pepper
8. 1 lb. flank steak, thinly sliced against the grain
9. 1 green bell pepper, seeds and ribs removed, thinly sliced
10. 1 red bell pepper, seeds and ribs removed, thinly sliced
11. 3 cloves garlic, finely chopped
12. 1 Tbsp. finely chopped peeled ginger
13. Cooked white rice, for serving

Directions

1. In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
2. In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.
3. Divide rice among plates. Spoon steak mixture over.