1 red bell pepper (chopped into bite-size pieces)
1 small white onion (chopped into bite-size pieces)
2 tbsp vegetable oil (divided in half)
Sauce
2 cloves garlic (minced)
1/2 tsp black pepper
1/4 tsp ginger (minced)
1 tbsp brown sugar
1 tbsp soy sauce
2/3 cup beef broth
1 tbsp rice vinegar
1/2 tsp sesame oil
1 tbsp cornstarch
In a large pan heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate.
Add 1 tbsp vegetable oil to skillet. Add the peppers and onion and cook for 3-4 minutes or until tender. Add cooked steak back into the skillet.
Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the pan. Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
Serve hot over rice and garnish with sesame seeds.
