• Pre-recipe note: do not add extra salt while cooking, the soy sauce and beef broth add just the PERFECT amount of salt. If you are salt sensitive use a low sodium soy sauce and/or low sodium beef broth.
• Whisk together sauce ingredients until smooth. Set aside.
  ¾ cup beef broth, ½ cup soy sauce, 2 cloves garlic, 2 tablespoon cornstarch, 1 tablespoon brown sugar, 1 teaspoon ginger
  
• Pat steak pieces dry with a paper towel. Heat 1 tablespoon oil in a large 12" skillet over high heat.
  
• Cook the steak in 2 batches so it sears and doesn't steam. Sear half the steak for about 1 minute per side. Remove to a plate and repeat with remaining steak. Remove steak from skillet and set aside.
  1½ lbs flank steak
• Add the remaining 1 tablespoon oil to the skillet. Sauté the peppers and onion until just tender, about 4 to 5 minutes.
  1 red bell pepper, 1 green bell pepper, 1 medium yellow onion
• Return the steak and any collected juices to the pan with the peppers, sprinkle in black pepper to taste.
• Give the sauce a quick stir to reincorporate any settled corn starch, pour it into the pan, and stir to combine. Cook, stirring occasionally, until it thickens and coats the meat and vegetables, about 1 to 2 minutes.
  
• Serve hot over rice or noodles. Optionally finish with a sprinkling of chopped green onions or sesame seeds.

  We love to use frozen rice that microwaves for a few mintues to keep this a SUPER EASY weeknight dinner. It is also excellent over ramen noodles (discard the flavor packet).
  

Storing

• Store cooled Pepper Steak in an airtight container in the refrigerator for up to 4 days.

Freezing & Reheating

• Freeze cooled pepper steak in an airtight container with some of the sauce for up to 3 months.

  Thaw overnight in the refrigerator. Reheat in a skillet over medium heat with a splash of water or beef broth. Stir occasionally until warm. (about 5-7 minutes)