Steak and Bell Pepper Stir Fry

• 1 Tablespoon Canola Oil
• 12 ounces, fluid Flank Steak, Cut Against The Grain Into Thin Strips
• 1 whole Red Pepper, Sliced Thin
• 1 whole Yellow Pepper, Sliced Thin
• 1/4 cups Low Sodium Soy Sauce
• 2 teaspoons Chili-garlic Paste
• 1 Tablespoon Peeled, Freshly Grated Ginger
• 1- 1/2 Tablespoon Rice Wine Vinegar
• 1 teaspoon Sesame Oil

1. Heat a large nonstick skillet over medium high heat.
2. Add oil and steak to the pan and cook untouched for 2 minutes.
3. You want to get a good sear on the beef.
4. Add the bell peppers and cook stirring constantly for an additional 2 minutes or until the beef is only slightly pink.
5. Remove beef and peppers from the pan and transfer to a plate.
6. Return the pan to the stove and lower the heat to medium.
7. Add the soy sauce, chili sauce, ginger and vinegar to the skillet and bring to a boil.
8. Allow to cook for 1 minute or until the sauce begins to thicken.
9. Add beef and peppers back to the pan, cut the heat and combine well.
10. (If you have some green onions, slice those up and toss them in as well.)
11. Serve atop some fresh cooked rice and drizzle with a little sesame oil for an extra depth of flavor.

canola oil, flank, red pepper, yellow pepper, soy sauce, chiligarlic, ginger, rice, sesame oil

Taken from tastykitchen.com/recipes/main-courses/steak-and-bell-pepper-stir-fry/ (may not work)