Peel and finely chop Fresh Ginger (0.25 ounce). Roughly chop Garlic (1 clove). Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1) into 1/2 inch slices. Cut the Roma Tomato (1) into 6 wedges, discarding the core.
Over medium-high heat, bring 1 cup of water to a boil in a small sauce pot. Add the Brown Rice (4 ounce) and stir. Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and fluff with a fork.
Pat dry Flank Steak (14 ounce). Slice against the grain into 1/2 inch pieces. Place in a bowl and add Tamari Soy Sauce (2 tablespoon), Granulated Sugar (2 package), Sesame Oil (1 tablespoon), Hoisin Sauce (2 package) and Ground Black Pepper (1/4 teaspoon). Coat to combine.
In a sauté pan over medium high heat, add Olive Oil (1 tablespoon). When hot, add flank steak in a single layer and cook for 1 minute on each side. Transfer to a plate.
In the same pan, add Sesame Oil (1 tablespoon). When hot, add red and yellow bell pepper, ginger, garlic and sauté for 4-5 minutes or until crispy tender.
Add roma tomatoes, remaining Granulated Sugar (2 package). Cook for 3-4 minutes.
Return beef to the pan and add Hoisin Sauce (2 package), Tamari Soy Sauce (2 tablespoon) and Ground Black Pepper (1/4 teaspoon).
Add rice to a plate and top with the beef stir fry. Serve and enjoy!