30 Minute Korean Beef Over Rice

1. Slice the flank steak against the grain into 1/4-inch pieces and set aside.
2. Mix 1 tablespoon of cornstarch with the steak and set aside.
3. Mix the remaining cornstarch with 2 tablespoons cold water until there are no lumps.
4. Heat 1 tablespoon of peanut oil in a small sauce pot over medium-low heat, add ginger and garlic, sauté for about 1 minute.
5. Add soy sauce, water, hot chili oil, brown sugar, and crushed red pepper, whisk to combine and bring to a boil.
6. Whisk in the cornstarch mixture and boil for about 3 minutes, then remove from heat and set aside.
7. Stir-fry the red pepper, orange pepper, and zucchini in a large skillet or wok over medium high heat for about 5 minutes or until the veggies are soft and tender, then remove from the pan and place on a plate.
8. Stir-fry the steak for about 2-3 minutes, until just barely cooked through.
9. Carefully pour the sauce into the skillet, add the peppers back in and bring the sauce to a boil.
10. Boil for 3-4 minutes or until the sauce has thickened and is coating the steak and peppers.
11. Stir in the green onions and serve over the toasted sesame rice, sprinkle with toasted sesame seeds if desired.

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