Pepper Steak: Silky Beef with Snappy Crunch

Prep the beef. Slice 1 lb flank steak thinly against the grain. Toss with 1 tbsp cornstarch and 1 tbsp soy sauce. Note: This creates the velvet coating that keeps the meat juicy.

Whisk the sauce. Combine the remaining 3 tbsp soy sauce, 0.5 cup beef broth, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp black pepper, and 1 tsp sesame oil.

Prepare aromatics. Grate 1 tsp ginger and mince 1 tsp garlic. Set aside.

Heat the pan. Add 1 tbsp avocado oil to a large skillet over high heat. Smell Check: Wait until the oil just barely begins to smoke; it should have a faint, neutral toasted scent.

Sear the protein. Add the beef in a single layer. Let it sit for 90 seconds until a dark, savory crust forms. Flip and cook for another 60 seconds. Remove beef from the pan.

Sauté the vegetables. Add the remaining 1 tbsp oil, onions, and bell peppers. Aroma Cue: You are looking for the pungent, sharp scent of onions softening and the sweet, grassy smell of peppers hitting the heat.

Add the aromatics. Stir in the ginger and garlic. Cook for only 30 seconds until fragrant and nutty.

Deglaze the skillet. Pour in the sauce mixture. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom.

Thicken the glaze. Let the sauce bubble for 1-2 minutes until it becomes velvety and coats the back of a spoon.

Combine and serve. Return the beef to the pan. Toss quickly to coat everything in the glossy sauce and serve immediately.