In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch.
Thinly sliced steak against the grain - coat with EVOO and Dirty Croc Seasoning, set aside in a bowl.
In a skillet over medium-high heat add 2 tablespoon EVOO. Add the diced bell peppers and mushrooms and cook 3-4 minutes until tender. Remove and set aside on a plate.
Turn the heat to high and add the flank steak on one layer and cook on each side to sear and reduce heat to medium-high and continue to cook until no longer pink and brown on each side.
Add the peppers and mushrooms back to the skillet and add the sauce. Simmer for 3-4 minutes until the sauce starts to thicken.
Sprinkle with cilantro and sesame seeds.
Serve the pepper steak stir-fry over rice
Enjoy!
Notes
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