Place the sliced steak in a bowl with the soy sauce, cornstarch and sesame oil. Stir to coat. Let it marinate for 30-60 minutes in the fridge. This marinating time is optional when you're looking for a 30 minute recipe. Or, prep the beef in the morning and then it will be ready to go at dinnertime. 1 ½ pounds flank steak , 1 tablespoon soy sauce , 1 tablespoon cornstarch , 1 tablespoon sesame oil

In a small bowl, whisk together the soy sauce, beef broth, brown sugar, ginger paste, oyster sauce, and cornstarch. Set aside. ⅔ cup low sodium soy sauce , ⅔ cup beef stock, ¼ cup brown sugar , 2 teaspoons ginger paste , 2 tablespoon oyster sauce , 2 tablespoon cornstarch

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer. Cook for 1-2 minutes per side until browned and just cooked through. Remove the steak from the pan and set it aside. 2 tablespoons sesame oil

In the same skillet, heat the remaining tablespoon of oil. Add the onion, red bell pepper and green bell pepper. Stir fry for 5-7 minutes, until the vegetables are crisp-tender as you prefer. Add minced garlic and cook for another 30 seconds, until fragrant. 1 small yellow onion, 1 red bell pepper, 1 green bell pepper, 2 teaspoons minced garlic

Return the steak to the skillet with the vegetables. Pour in the prepared sauce and stir to coat everything evenly. Let the mixture simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and everything is heated through.

Serve the pepper steak hot over steamed rice, noodles, or cauliflower rice for a low-carb option. Garnish with sliced green onions or sesame seeds if desired.