First Step: Prep and Slice Ingredients Partially freeze the flank steak for 20-30 minutes to make thin slicing easier. Using a sharp knife, slice the steak thinly against the grain into strips. Prepare the red and green bell peppers by coring, seeding, and slicing them into thin strips. Mince the garlic and ginger finely. Season the steak strips lightly with salt and pepper.

Second Step: Cook the Bell Peppers Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat. Add the bell peppers (and optional sliced onions if desired) and stir-fry for 3-4 minutes until they’re just tender but still crisp. Remove the peppers from the pan and set them aside to keep their texture.

Third Step: Sear the Steak Add the remaining vegetable oil to the hot pan, increase heat to high, then add steak strips. Cook in batches to avoid overcrowding the pan, allowing the steak to brown evenly for about 5-6 minutes or until cooked to desired doneness. Stir occasionally to sear all sides but avoid overcooking.

Fourth Step: Add Aromatics Once the steak is nearly done, add the minced garlic and ginger directly into the pan. Stir-fry briefly for about 30 seconds until fragrant, being careful not to burn the garlic.

Fifth Step: Combine and Sauce Return the cooked bell peppers (and any optional vegetables) to the pan with the steak. In a small bowl, whisk together soy sauce, sugar, water, and cornstarch until smooth. Pour this sauce mixture over the meat and vegetables.

Sixth Step: Simmer Until Thickened Bring the stir fry to a gentle simmer, stirring frequently for 2-3 minutes until the sauce thickens and evenly coats the steak and peppers. Taste and adjust seasoning with salt or pepper if needed.

Final Step: Serve and Enjoy Serve the pepper steak hot over steamed rice or stir fry noodles. Garnish with fresh herbs like scallions or cilantro if desired. This dish can be enjoyed on its own or adapted with vegan protein substitutes for versatile dining.