Ingredients

• 1 pound flank steak, thinly sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup chicken broth
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 scallions, thinly sliced
• 2 tablespoons sesame seeds

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the sliced flank steak and cook until browned, about 2-3 minutes per side. Remove from skillet and set aside.

2. Add another tablespoon of vegetable oil to the skillet. Add the bell peppers, onion, and garlic and cook until vegetables are tender, about 5-7 minutes.

3. In a small bowl, whisk together soy sauce, brown sugar, chicken broth, cornstarch, sesame oil, and red pepper flakes.

4. Pour the sauce over the vegetables and stir until thickened, about 1-2 minutes.

5. Add the cooked steak back into the skillet and stir until everything is well combined and heated through, about 2-3 minutes.

6. Make a slurry by mixing the cornstarch with 2 tablespoons water. Add the slurry to the skillet and cook until the sauce is thickened, about 1-2 minutes.

7. Serve the beef stir fry over rice and garnish with sliced scallions and sesame seeds.