Pepper steak

Ingredients:

2 pounds flank steak, thinly sliced ​​against the grain
2 bell peppers, cut into bite-sized pieces
1 large onion
3 cloves garlic, minced 1/2 inch ginger, minced
6 tablespoons oil (1/3 for marinade, 1/3 for frying steak, 1/3 for sautéing vegetables)
1/1/2 tablespoon honey
1/2 tablespoon chicken seasoning (substitute all-purpose seasoning)
Pinch each cracked black pepper for marinade, and slurry
1/2 cup water
2 tablespoons soy sauce (1/2 light and 1/2 dark)
3 tablespoons cornstarch (1/2 for marinade, 1/2 for slurry)

Marinate meat for 20 to 30 minutes before cooking. Place pan over medium heat, add oil, wait until oil is hot and place steak in batches, spread out in pan for 2 minutes on each side, to sear/caramelize. Transfer cooked steak to a bowl to stop cooking. Repeat this process until all steak is cooked.
Proceed to cook vegetables in a wok by adding remaining oil to wok over high heat. Add remaining garlic and ginger, crushed black pepper and salt, stir and cook for less than 30 seconds. Add vegetables and cook to your preferred crunch/done-ess. I cooked vegetables for not 1 minute. Add slurry (combination of water, cornstarch, soy sauce, garlic and ginger), stir until thickened. Add cooked steak and stir to combine. Remove wok from heat and serve with rice.