About the Recipe
1 tablespoon canola oil
450 gram flank steak, cut diagonally across the grain into thin slices
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons lower-sodium soy sauce
1 ½ tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 green onions, cut into 2-inch pieces
2 teaspoons toasted sesame seeds
Heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add steak to pan; cook 2 minutes, searing on one side.
Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly.
Remove beef mixture from pan.
Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil.
Cook 1 minute or until slightly thickened.
Add beef mixture and green onions to pan; toss well to coat.
Sprinkle with sesame seeds.