1-Getting started with this skillet pepper steak is straightforward, beginning with prepping your ingredients for smooth cooking. First, whisk together the soy sauce, garlic, ginger, brown sugar, and rice wine vinegar in a bowl to form the sauce, which adds that signature umami kick. This step takes just a minute and sets the foundation for the dish’s flavors.

2-Next, slice the 1.5 pounds of lean, trimmed flank steak very thinly across the grain into strips and toss it with 1 tablespoon of corn starch for a nice sear. Thinly slice the red bell pepper and onion, getting them ready for the pan. Heat a pan with cooking spray over high heat and cook the peppers and onions for about 10 minutes until they’re blistered and slightly soft, then set them aside to keep their texture.

3-Now, cook the beef strips in batches in the same pan with cooking spray, searing each batch for about 2 minutes to avoid overcrowding and ensure even browning. Once all the beef is done, combine it with the vegetables and sauce in the pan, cooking everything together for 1-2 minutes to blend the flavors and thicken the sauce. Finally, garnish with the chopped scallions and sesame seeds, and serve it up with rice, cauliflower rice, or a side like broccoli for a complete meal.