Ingredients
¼cupsoy sauce
⅓cupwater
2tbsprice wine vinegar
1tbspcorn starch
⅛tspcoarsely-ground black pepper,or more/less to taste
1lbflank steak or sirloin,thinly sliced, cut diagonally across the grain into thin strips
2tbspolive oil
12mini sweet peppers,or 2 regular sized bell peppers, thinly sliced
2scallions,sliced diagonally into 1-inch pieces, white and green pieces separated
2tbspfresh ginger,minced
4clovesgarlic,minced
Preparation
Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
Add the remaining 1 tablespoon oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute for about 2 to 3 minutes until browned, stirring occasionally.
Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies, and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
Serve immediately over rice or quinoa.
