Ginger Beef

Prepare rice according to your preferred method. I do 3 mins in the Instant Pot with a 11 min natural release.

Thinly slice steak against the grain, toss with cornstarch in a large bowl, and set aside.

Add 1 tablespoon of oil to a large pan over medium heat. Add onions, season with salt + pepper, and sauté for 2 minutes until translucent.

Add bell peppers and sauté for 3-4 minutes until tender.

Add the garlic, ginger, and chili flakes. Cook for 1 minute until fragrant.

Add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together to thoroughly combine. Lower the heat to a simmer and allow the sauce to thicken, stirring occasionally.

In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a wok. Shake the excess corn starch off the beef and fry in batches until crispy. Drain the fried beef on paper towels.

Toss the fried beef with the sauce mixture. Thinly slice green onions and garnish. Serve over rice.