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1
Cut the steak across the grain and on the bias into 1/4 thick pieces.
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2
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.
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3
Place the cut meat in a resealable bag, add the soy sauce and rice vinegar, then seal and refrigerate for about 2 hours.
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4
After 2 hours, make the sauce by whisking together the soy sauces, water, rice vinegar, sugar, ginger, garlic, and red pepper flakes.
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5
Set aside.
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6
Add the meat to a colander and allow it to drain.
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7
While it is draining, combine the coating ingredients in a medium bowl and whisk.
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8
Add the meat and toss to coat evenly.
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9
Heat a large skillet over medium-high heat with 2 TBSP oil.
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10
Add half of the coated meat in an even layer and saute for 2 to 3 minutes, flip, and cook 1 to 2 minutes longer.
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11
Add the meat to a clean plate and add some additional oil to the pan if needed.
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12
Cook the other half of the meat and remove it from the pan when done.
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13
Add the sauce, red bell pepper slices, and scallions to the skillet and allow the mixture to briskly simmer for 2 minutes.
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14
Add all of the meat to the skillet and toss to coat.
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15
Cook 2 to 3 minutes or until the sauce has thickened enough to coat the beef.
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16
Add the beef and veggies on top of a bed of steamed rice using a slotted spoon leaving most of sauce in the skillet.
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17
This recipe serves 4 but can be easily halved to serve 2.
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18
You may read an accompanying story related to this recipe by visiting Cooking Ventures at http://cookingventures.blogspot.com
