Pepper Steak Stir Fry

Pepper Steak Stir Fry FOR THE STEAK AND VEGETABLES: 1 pound flank steak, sliced thinly against the grain salt and fresh ground pepper, to taste 1 yellow onion, sliced thin 2 bell peppers, any colors, sliced thin 3 cloves garlic, minced salt and fresh ground pepper, to taste 2 tablespoons canola oil, divided FOR THE SAUCE: 3 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame seed oil 1/4 cup low sodium beef broth 1 teaspoon sugar 1/2 teaspoon ground ginger 2 tablespoons corn starch FOR GARNISH: sliced green onions, for garnish (optional) Heat 1 tablespoon canola oil over medium high heat in a wok or skillet. Add the prepared onions and peppers to the hot oil and season with salt and pepper; cook for 5 to 6 minutes, or until tender. Stir in the garlic, and continue to cook for 30 seconds, or until fragrant. In the meantime, prepare the sauce by mixing together soy sauce, rice vinegar, sesame seed oil, beef broth, sugar, ginger, and corn starch. Remove veggies from the skillet and set aside; keep covered. Add the rest of the canola oil to the skillet and raise heat to high; add steak, season with salt and pepper, and cook for 2 minutes per side. Stir the vegetables back in the skillet and pour in the sauce; stir and continue to cook for 1 to 2 more minutes, or until heated through and sauce has started to thicken. Remove from heat, garnish with green onions, and serve over rice or cauliflower rice.