Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tbsp vegetable oil (divided)
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tbsp ginger, minced
– 1/4 cup beef broth
– 1 tbsp oyster sauce (optional)
– 1 tbsp sesame oil
– 1 tsp black pepper
– 1/2 tsp sugar
– Cooked rice (for serving)
Instructions
1. In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Toss well to coat the beef and let it marinate for 15-20 minutes.
2. Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onion. Stir-fry for 3-4 minutes, or until the vegetables begin to soften. Add the minced garlic and ginger, cooking for an additional minute until fragrant. Remove the vegetables from the skillet and set aside.
3. In the same skillet, add the remaining 1/2 tablespoon of vegetable oil. Add the marinated beef slices, spreading them out in a single layer. Cook for 2-3 minutes on each side until browned and cooked through.
4. Return the cooked vegetables to the skillet with the beef. Add the beef broth, oyster sauce (if using), sesame oil, black pepper, and sugar. Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Serve the sizzling pepper steak hot over cooked rice.
Enjoy!
