Cut flank steak against the grain into ⅛-inch slices. Toss with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let sit 20 minutes at room temperature while prepping vegetables.
1 lb flank steak, 3 tbsp soy sauce, 1 tbsp cornstarch
Slice bell peppers and onion into 1-inch strips. Mince garlic and ginger. Mix beef broth with remaining 1 tablespoon soy sauce and 2 teaspoons black pepper. Have all ready before cooking.
2 count bell peppers, 1 medium onion, 3 cloves garlic, 1 tbsp fresh ginger, 0.5 cup beef broth, 3 tbsp soy sauce, 2 tsp black pepper
Heat wok or large skillet over high heat for 2 minutes. Add 1 tablespoon oil, cook half the beef in single layer for 1-2 minutes per side until browned but still slightly pink. Remove to plate and repeat with remaining beef. Avoid crowding pan.
2 tbsp vegetable oil, 1 lb flank steak
Add remaining oil to pan. Stir in garlic and ginger, cook 30 seconds until fragrant. Add bell peppers and onion, stir-fry 2 minutes until crisp-tender. Pour in sauce mixture and bring to simmer.
2 tbsp vegetable oil, 3 cloves garlic, 1 tbsp fresh ginger, 2 count bell peppers, 1 medium onion, 0.5 cup beef broth, 3 tbsp soy sauce, 2 tsp black pepper
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Pour into simmering sauce, stirring constantly, cook 1 minute until glossy and thickened. Return beef with juices, toss together for 30 seconds to heat through. Serve immediately over rice.
1 tbsp cornstarch, 1 lb flank steak
