Sizzling Chinese Pepper Steak with Onions
1 bell pepper, thinly sliced (any color)
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
1/2 cup beef broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for extra heat)
Cooked white rice or steamed rice, for serving
Instructions:
Marinate the Steak:
In a medium bowl, combine the soy sauce, cornstarch, and vegetable oil. Add the thinly sliced flank steak and toss to coat. Let marinate for at least 15 minutes.
Prepare the Stir-Fry Sauce:
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.
Cook the Steak:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer. Cook for about 2-3 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add a bit more oil if needed. Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.
