PEPPER STEAK
Makes 4 servings
Put down the take-out menu and whip up this saucy classic at home instead. It comes together fast, and by making it yourself, you control the quality of the ingredients and can adjust the seasonings to your palate.
1 pound flank steak, sliced ¼ inch thick against the grain
4 tablespoons low-sodium soy sauce, divided
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons cornstarch
1 cup low-sodium beef broth
1 tablespoon sugar
1 tablespoon ground black pepper
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper
2 tablespoons vegetable oil
2 green bell peppers, cut into strips
1 orange bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium yellow onion, cut into strips
½ cup
