Easy Pepper Steak

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  Soy Sauce, Low Sodium(60g)
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  1/3 cup water
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  Vinegar, Rice(30g)
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  Cornstarch(15g)
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  1/8 tsp. coarsely-ground black pepper (or more/less to taste)
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  Beef Flank Steak, Boneless(454g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bell Pepper
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  Green Onion (Scallion)
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  Ginger, Fresh Root(30g)
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  Garlic

Instructions

1. 1Slice the flank steak thinly against the grain. Mince the fresh garlic and ginger, and slice the bell pepper into strips; separate the white and green parts of the green onions.
2. 2Combine the low sodium soy sauce, rice vinegar, cornstarch, minced ginger, and minced garlic in a bowl. Add the sliced steak and toss to coat evenly. Let sit for at least 15 minutes at room temperature (or refrigerate up to 2 hours).
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell pepper strips and the white parts of the green onions; sauté for 3–4 minutes, stirring occasionally, until the peppers are tender-crisp. Transfer to a clean plate.
4. 4Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Working in two batches to avoid crowding, remove the steak from the marinade with a slotted spoon (reserving the marinade) and cook each batch for 2–3 minutes, stirring occasionally, until browned on the edges. Transfer the cooked steak to the plate with the peppers.
5. 5Pour the reserved marinade into the skillet and cook over medium heat for 1–2 minutes, stirring constantly, until the sauce thickens and turns glossy.
6. 6Return the steak and peppers to the skillet, add the green parts of the green onions, and toss to coat in the sauce. Cook for 1 minute until everything is heated through, then remove from heat.
7. 7Divide the pepper steak evenly into 2 airtight containers while hot, and allow to cool before sealing. Refrigerate for up to 4 days. Serve over rice or quinoa.