Tender, spicy Asian Beijing beef and peppers you can whip up in just 20 minutes!
Add sliced steak to a large greased skillet and saute over medium heat 2-3 minutes til just browned. Add peppers and onions and saute 1-2 minutes longer.
In a medium bowl whisk together water, sugar, ketchup, vinegar, red pepper flakes, and garlic. Add to pan with the steak and peppers and stir to coat. Cover and bring to a boil.
In a small bowl stir together cold water and corn starch til dissolved. Add to pan and stir until thickened. Serve over cooked rice.