Ingredients

• 12 ounces Top Round Beef, thinly sliced
• Salt and Pepper
• 2 tablespoons Peanut Oil, divided
• 1 tablespoon Soy Sauce
• 1 tablespoon Rice Wine Vinegar
• 1 1/2 teaspoons Crushed Red Pepper Flakes
• 1 Red Bell Pepper, thinly sliced
• 1 Yellow Bell Pepper, thinly sliced
• 1 Green Bell Pepper, thinly sliced
• 1 Orange Bell Pepper, thinly sliced
• 3 Garlic Cloves, minced
• 1 bunch of Scallions, thinly sliced
• Sesame Seeds, for garnish

Directions

1. Season the steak with salt and pepper; in a large skillet, heat 1 tablespoon of peanut oil over medium-high heat; add the steak to the skillet and stir fry until browned on the outside but not fully cooked, 2 minutes
2. Transfer the steak to a bowl; add the soy sauce, rice wine vinegar, and crushed red pepper flakes; toss well to combine
3. In the same skillet, heat the remaining 1 tablespoon of peanut oil over medium heat; add the peppers in an even layer; cook, tossing occasionally, until just tender, 4 minutes
4. Push the peppers to one side of the skillet; place the steak on the other side of the skillet; cook for 2 minutes; stir the garlic into the peppers and cook for 1 more minute
5. Garnish with scallions and sesame seeds then serve