In a small bowl, combine the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and sriracha hot sauce. Whisk until smooth and set aside.
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the flank steak strips and sauté for about 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add another 1/2 tablespoon of sesame oil. Toss in the sliced red, orange, and yellow bell peppers, along with the sliced red onion. Sauté for about 3-5 minutes until they are tender yet still crisp.
To the vegetables, add the grated ginger and minced garlic. Sauté for an additional minute until fragrant.
Return the cooked flank steak to the skillet and pour the sauce over everything. Stir well to combine and let it simmer for about 2-3 minutes until the sauce thickens slightly.
Add the fresh baby spinach to the skillet, stirring until wilted, about 1 minute.
Serve your Sriracha Pepper Steak over your choice of rice, quinoa, or couscous. Enjoy!
