Sliced Pepper Steak with Dancing Queen Hot Sauce

Ingredients

• 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

Directions

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.