Instructions:
Marinate the Beef:
In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix everything well to coat the beef evenly. Let it marinate for about 15 minutes to soak in the flavors.
Cook the Beef:
Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the marinated beef and stir-fry until it is nicely browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set it aside.
Stir-fry the Vegetables:
In the same skillet, toss in the sliced onions and bell peppers. Stir-fry these for 3-4 minutes until they become tender but still slightly crisp.
Add Aromatics:
Add the minced garlic and ginger to the skillet with the vegetables. Stir-fry for another 1-2 minutes until they release their fragrant aroma.
Prepare the Sauce:
In a small bowl, whisk together 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if you’re using them). Make sure the mixture is well combined.
Combine and Cook:
Return the cooked beef to the skillet and pour the prepared sauce over the beef and vegetables. Stir everything together and cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Serve:
Serve the pepper steak over a bed of freshly cooked rice. Garnish with chopped green onions for an extra burst of color and flavor.
⏲️ Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4
