Start by whisking together all of the sauce ingredients in a small bowl. Combine ⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp cornstarch, 1 tsp grated fresh garlic, and 1 tsp grated fresh ginger. This sauce will be the heart of your dish, so make sure to blend it well. Set it aside until you’re ready to add it to the pan.
Next, prepare your flank steak. Place it on a cutting board and cover it with plastic wrap. Using a meat mallet, pound it to about a ½ inch thickness. This process tenderizes the meat, making it easy to slice. Once it’s flattened, thinly slice the steak into strips, about ⅛ inch thick. Season lightly with salt and pepper to enhance the flavor.
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Wait until the oil shimmers, then carefully add the sliced steak in batches. Avoid overcrowding the pan; this allows the meat to sear properly, creating a delicious crust. Cook each piece for about 1 to 2 minutes per side, or until they reach your desired doneness.
Once cooked, remove the steak from the skillet and place it on a plate. Continue searing the remaining steak until all the pieces are cooked. This method ensures that each piece gets that lovely browned exterior.
In the same skillet, add the remaining 1 tbsp olive oil. Once warm, toss in the sweet onion. Sauté for about 2 to 3 minutes, or until it begins to soften. The onion will add a sweet flavor that pairs well with the other ingredients.
Add the sliced green and red bell peppers to the pan. Cook for an additional 3 to 4 minutes until the peppers are tender yet still maintain a slight crunch. This step adds color and texture to your dish.
Now, return the seared steak to the skillet along with the sauce mixture. Stir everything together and cook for another 1 to 2 minutes. The sauce will thicken, coating the steak and vegetables beautifully, warming them through.
While everything is coming together, prepare your serving dish. Place 3 cups cooked white rice on individual plates or one large serving platter. This rice will be the base for your Pepper Steak.
Finally, serve the dish hot over the rice, garnishing with sesame seeds and sliced green onion for an added touch of elegance. Enjoy your homemade Pepper Steak!
