In a mixing 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 cook for about 2-3 minutes, or until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of sesame oil. Toss in the sliced red, orange, and yellow bell peppers, along with the red onion. Sauté for 3-4 minutes until they start to soften.
Stir in the grated ginger and minced garlic, cooking for an additional minute until fragrant.
Return the cooked flank steak to the skillet. Pour in the prepared sauce and stir well. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the steak and vegetables beautifully.
Finally, add the fresh baby spinach and stir until just wilted. Remove from heat.
Serve the 30-Minute Sriracha Pepper Steak over a bed of rice, quinoa, or couscous. Enjoy the burst of flavors and the delightful textures!
