Sizzling Sesame Beef and Pepper Stir Fry

Peel and finely chop Fresh Ginger (1 Tbsp) . 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 (2/3 cup) 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 oz) . Slice against the grain into 1/2 inch pieces. Place in a bowl and add Tamari Soy Sauce (2 Tbsp) , Granulated Sugar (1/2 Tbsp) , Sesame Oil (1 Tbsp) , Lee Kum Kee Hoisin Sauce (1/2 Tbsp) , and  Ground Black Pepper (1/4 tsp) . Coat to combine.

In a sauté pan over medium high heat, add Olive Oil (1 Tbsp) . 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 Tbsp) . When hot, add red and yellow bell pepper, ginger, garlic and sauté for 4-5 minutes or until crispy tender.

Add Roma tomatoes, and remaining Granulated Sugar (1/2 Tbsp) . Cook for 3-4 minutes.

Return beef to the pan and add Lee Kum Kee Hoisin Sauce (1/2 Tbsp) , Tamari Soy Sauce (2 Tbsp) , and  Ground Black Pepper (1/4 tsp) .