Beef Teriyaki Skillet

Prepare onion, ginger and garlic.

In a small saucepan add soy sauce, water, brown sugar, crushed red pepper, onion, garlic, ginger, and rice vinegar.

In a separate small bowl make a paste with water and corn starch. Whisk the paste into the saucepan.

Bring the saucepan to a boil over high heat and then reduce to a low heat.

Stirring occasionally, simmer for 5-7 minutes or until desired thickness is achieved.

Store in an airtight glass container in the refrigerator for up to 1 week.

On a clean cutting board, trim any excess fat from the flank steak. Slice steak into ½ inch slices.

On a separate cutting board from the steak cutting board (to avoid cross contamination) dice red bell pepper.

Add ½ tablespoon of sesame oil to pan and cook steak to desired doneness with an internal temperature of 145 degrees. Transfer cooked steak to a bowl, keep warm.

Add remaining sesame oil to pan and sauté garlic. Once garlic is cooked, add vegetables and cook thoroughly.

Add cooked steak back to pan with cooked vegetables. Add teriyaki sauce and mix with all vegetables and steak.

Enjoy this easy and quick weeknight recipe!