Ingredients

For the Sauce:

½ cup soy sauce
½ cup water
3 tablespoons cornstarch
2 tablespoons honey
For the Stir-Fry
1 tablespoon vegetable oil divided
1 red bell pepper cored, seeded, and thinly sliced
1 green bell pepper cored, seeded, and thinly sliced
1½ pounds flank steak thinly sliced
½ teaspoon garlic powder
Salt and pepper to taste

Instructions

In a 2-cup measuring cup or small bowl, whisk together the sauce ingredients; set aside.

Heat 1 teaspoon of the vegetable oil in a 12-inch skillet over medium-high heat. Add the sliced peppers, season with salt and pepper, and saute for 3 to 5 minutes, until just tender. Remove from the skillet to a plate and set aside.
Add the remaining 2 teaspoons of oil to the skillet, increase the heat to high, and add the flank steak. Sprinkle with the garlic powder and season with salt and pepper. Cook, tossing occasionally until cooked through, about 5 minutes.
Return the peppers to the pan with the steak and reduce heat to medium. Whisk the sauce ingredients again and pour over the steak and peppers mixture. Simmer for 2 to 3 minutes, stirring occasionally, until sauce thickens. Serve with white rice.
Notes
Vegetable oil – You want to stir fry with a neutral oil that high as a high smoke point as you’ll be cooking at a medium-high/high heat. Canola and grapeseed oils are also good options.
Bell peppers – If you prefer another color of pepper then feel free to substitute!
Flank steak – Sirloin steak and skirt steak would also work well here.
Honey - You can substitute granulated or brown sugar.

Storing Leftovers - This stir fry can be stored in an airtight container for up to 3 days. To reheat it, add 1 or 2 tablespoons of water before heating it up in the microwave. The sauce will thicken up in the fridge, so adding a splash of water will help to loosen it up.

Chinese