Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 2 bell peppers, any color, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 1/4 cup beef broth
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• Cooked rice for serving
• Green onions, chopped for garnish

Directions

• In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.
• In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
• In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
• Add the minced garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.
• In a small bowl, whisk together the 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if using).
• Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir to combine and cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
• Serve the pepper steak over cooked rice and garnish with chopped green onions

Photos