For the Beef:

2 tablespoons oil

1 pound flank steak or sirloin, sliced thinly across the grain

1 cup mini bell peppers, diced

1 tablespoon garlic, minced

1 tablespoon ginger, minced

For the Sauce:

1/4 cup low sodium soy sauce

1/4 cup water

2 tablespoons rice wine vinegar

1/4 teaspoon pepper

2 teaspoons cornstarch

Sesame seeds, for garnish

Green onions, for garnish

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Prepare the Sauce: In a small bowl, whisk together the soy sauce, water, rice wine vinegar, pepper, and cornstarch. Set aside.
Cook the Beef: Heat oil in a skillet or wok over medium-high heat. Add sliced beef and cook for 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.
Cook Vegetables: In the same skillet, sauté diced bell peppers, garlic, and ginger for 2-3 minutes until fragrant and softened.
Combine Beef and Sauce: Return the cooked beef to the skillet. Pour the prepared sauce over the beef and vegetables. Stir to coat and cook for 1-2 minutes until the sauce thickens slightly.
Serve: Serve the pepper steak over rice or noodles. Garnish with sesame seeds and green onions.

Gluten-Free Option: Use tamari or gluten-free soy sauce.

Spicy Kick: Add fresh chilies or red pepper flakes for extra heat.

Add More Veggies: Add snap peas, carrots, or broccoli for extra crunch and flavor.