1/4 cup soy sauce
1/3 cup water
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/8 teaspoon black pepper
1 pound thinly sliced flank steak
2 tablespoons olive oil
12 mini sweet peppers, thinly sliced
2 scallions, sliced diagonally into 1-inch pieces, white and green parts separated
2 tablespoons minced fresh ginger
4 garlic cloves, minced
In a large bowl or zip-top bag, combine soy sauce, water, rice vinegar, cornstarch, and black pepper. Add the sliced steak and toss to coat. 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 parts of scallions, ginger, and garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate. Add remaining tablespoon oil to pan. Remove half the steak from the marinade with tongs (reserving marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with 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 scallions to the skillet and stir to combine. Cook for an additional minute, then remove from heat. Serve over rice.