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), 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 Hoisin Sauce (1/2 Tbsp), Tamari Soy Sauce (2 Tbsp), and Ground Black Pepper (1/4 tsp).

Add rice to a plate and top with the beef stir fry. Serve and enjoy!