1lb.thinly sliced flank steak, cut diagonally across the grain into thin strips
2 1/2tablespoonssesame oil, divided
1large red bell pepper, deseeded and thinly sliced
1large orange bell pepper, deseeded and thinly sliced
1large yellow bell pepper, deseeded and thinly sliced
1medium red onion, thinly sliced
2tablespoonsfresh ginger, grated
6garlic cloves, minced
2handfuls of fresh baby spinach
*Rice, quinoa, or couscous recommneded for serving
For the Marinade:
In a small bowl combine all of the marinade ingredients; whisk well to combine. Pour the marinade into a large ziplock bag, and add the sliced steak; toss in the marinade to endure all pieces of steak are coated. Seal the bag and refrigerate for at least 10 minutes.
When ready to cook:
Heat 1 1/2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the peppers and red onion, ginger, garlic; saute for 5 minutes, stirring occasionally. Transfer mixture to a clean plate.
Add the butter to the skillet. Using a slotted spoon (reserving the marinade) remove about half the steak from the marinade and saute in the butter for about 4 minutes, or until nicely browned, stirring occasionally. Using a slotted spoon transfer steak to plate with the vegetables. Add the remaining steak to the skillet, repeat the cooking process, then transfer to the same plate.
Add the remaining sesame oil and reserved marinade to the skillet and cook for about 1 minute, or until thickened. Add the steak, veggies and baby spinach into the sauce, stir to combine, and cook for an additional one to two minutes, or until spinach has wilted. Remove from heat.