Jenny’s Homemade Asian Flank Steak with Peppers & Onions

9/10		lb. Flank steak
2		red bell peppers
1		Vidalia onion
1/3  cup		low sodium soy sauce
1  tablespoon		brown sugar
1/2  teaspoon		rice wine vinegar
1/2  teaspoon		toasted sesame sauce
1/2  teaspoon		fish sauce
2  teaspoons		garlic paste
1/4  teaspoon		ground ginger
1  tablespoon		cooking Sherry
1/2  teaspoon		red pepper flakes
1  tablespoon		heaping T cornstarch
1  cup		water
1  pinch		salt

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Slice flank steak for sauté as desired, set aside.
In a small bowl, combine next 9 ingredients (not cornstarch or water or salt) and add meat, stirring to coat it fully; set aside to marinate while preparing vegetables.
Heat large skillet with some oil on medium-low to get ready to sauté.
Prepare peppers and onions. I use large dice. Sauté peppers first, seasoning each ingredient when added to pan with salt pinches as desired. I salt lightly. When peppers are halfway to desired texture, add onion. When done, scrape into new bowl and set side.
Sauté marinated steak slices in batches, lowering temp if needed to avoid burning, placing batches in 1 layer so they brown and do not steam, about 1-2 minutes per side. Add to veg bowl when done and continue till all meat is browned.
Mix cornstarch and water and add to pan drippings.
When sauce thickens, add meat and veg back to pan to blend and heat through, stirring until sauce deepens and thickens. If it gets too thick, thin with small additions of water. If desired, finish sauce with 1T butter till butter melts completely and sauce is glossy. Adjust seasonings and serve with desired side—great with rice or steamed cauliflower.