Best-Ever Pepper Steak

Best-Ever Pepper Steak 1/4 c. low-sodium soy sauce 2 tbsp. rice wine vinegar 4 tsp. packed brown sugar 1 tbsp. cornstarch 2 tbsp. vegetable oil, divided Kosher salt Freshly ground black pepper 1 lb. flank steak, thinly sliced against the grain 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 3 cloves garlic, minced 1 tbsp. freshly minced ginger Cooked white rice, for serving Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more. Serve with rice.