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Ingredients
- 2 tbsp olive oil divided
 - 1 red bell pepper cut into 1-inch cubes or strips
 - 1 green bell pepper cut into 1-inch cubes or strips
 - 8-ounce flank steak sliced in strips against the grain
 - 3 garlic cloves minced
 - 1/4 cup brown sugar packed
 - 1/2 cup soy sauce low sodium
 - 2 tsp sesame oil
 - 1 tsp ground ginger
 - 1 tbsp cornstarch
 
Instructions
- In a medium-sized skillet or wok over medium-high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
 - Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium-high and continue to cook until no longer pink and brown on each side.
 - In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, and cornstarch.
 - Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
 
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