Pepper Steak

Pepper Steak 1 1/2 lb. flat iron steak, sliced thin 1/3 C. soy sauce 1/4 C. beef broth 2 T. rice vinegar 1 T. oyster sauce (optional) 2 T. packed brown sugar 1 T. honey 1 T. cornstarch 1 clove garlic, minced Put the sliced steak in a ziploc bag, whisk together the remaining ingredients and pour over the meat. Squish together, seal and place in the fridge for a minimum of 1 hour. 1 T. vegetable oil 1 medium onion, halved and sliced 1 red, yellow and green bell pepper, seeded and sliced Heat the oil in a large skillet over med. high heat. Add the onions and peppers, cooking for 5-6 minutes until they are just tender. Remove the veggies from the skillet to a plate, set aside. Add the meat and all of the marinade to the skillet, cook while tossing the meat for 7-8 minutes. Add the veggies back to the skillet, along with any juices on the plate. Cook for an additional 2-3 minutes. Serve over cooked rice.