Sliced Pepper Steak with Dancing Queen Hot Sauce
- 1/4 c. reduced-sodium soy sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp Dancing Queen Hot Sauce
- 4 tsp. packed light brown sugar
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. flank steak, thinly sliced against the grain
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 3 cloves garlic, finely chopped
- 1 tbsp. finely chopped peeled ginger
- Cooked white rice, for serving
In a medium bowl, whisk soy sauce, vinegar, brown sugar, Dancing Queen, and cornstarch until combined.
In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce. Cook, stirring, until sauce is glossy, about 2 minutes more.
Divide rice among plates. Spoon steak mixture over.