Cut the steak across the grain and on the bias into 1/4″ thick pieces. To cut the meat on the bias, position your knife on top of the meat (perpendicular to the grain), then tilt your knife at a 45 degree angle, then slice through the meat. Place the cut meat in a resealable bag, add the soy sauce and rice vinegar, then seal and refrigerate for about 2 hours.

After 2 hours, make the sauce by whisking together the soy sauces, water, rice vinegar, sugar, ginger, garlic, and red pepper flakes. Set aside.

Add the meat to a colander and allow it to drain. While it is draining, combine the coating ingredients in a medium bowl and whisk. Add the meat and toss to coat evenly.

Heat a large skillet over medium-high heat with 2 TBSP oil. Add half of the coated meat in an even layer and sauté for 2 to 3 minutes, flip, and cook 1 to 2 minutes longer. Add the meat to a clean plate and add some additional oil to the pan if needed. Cook the other half of the meat and remove it from the pan when done.

Add the sauce, red bell pepper slices, and scallions to the skillet and allow the mixture to briskly simmer for 2 minutes. Add all of the meat to the skillet and toss to coat. Cook 2 to 3 minutes or until the sauce has thickened enough to coat the beef. Add the beef and veggies on top of a bed of steamed rice using a slotted spoon – leaving most of sauce in the skillet. This recipe serves 4 but can be easily halved to serve 2.

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