Step 1

Whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use.

Step 2

Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can– about ⅛ inch. Season the steak lightly with salt and pepper.

Step 3

Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil. Add as much steak as will fit to the pan– you don’t want to overcrowd it!

Step 4

Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the steak to a plate and continue searing the steak in batches until it has all been cooked.

Step 5

Add the remaining tablespoon of olive oil to the pan. When it is warm, add the onion. Sauté for 2-3 minutes, or until just beginning to soften.

Step 6

Add the red and green bell peppers. Cook for an additional 3-4 minutes, or until the peppers are tender.

Step 7

Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.

Step 8

Serve over rice garnished with sesame seeds and sliced green onion.