Asian-inspired meals always seem so healthy to me. They always incorporate vegetables, and many times, in a one pot meal!
1 lb. flank steak, sliced thinly diagonally across the grain.
1/4 c. soy sauce
1/3 c. water
2 T. rice wine vinegar
1 T. cornstarch
12 mini sweet peppers, thinly sliced
2 green onions, thinly sliced
2 T. minced ginger
4 minced garlic cloves
Mix marinade ingredients (soy sauce, water, vinegar and cornstarch) together in a bowl. Add the beef and marinate in a zip lock bag for at least 15 minutes.
Saute the peppers, green onions, garlic and ginger in some olive oil until softened. Remove to a plate.
Add a touch of olive oil to the same plan. Remove the meat (saving the marinade) from the bag and cook it until barely browned. Transfer that to the same plate as the vegetables.
Add the marinade ingredients to the pan and cook until starting to thicken. Add back the meat and vegetables and cook until the sauce coats all.
Serve over brown rice.