Beef (such as flank steak or sirloin), thinly sliced: 500g (1.1 lb)
Soy sauce: 1 tablespoon (15ml; 0.03 lb)
Cornstarch: 1 tablespoon (8g; 0.02 lb)
Sesame oil: 1 teaspoon (5ml; 0.01 lb)
For the Sauce:
Soy sauce: 2 tablespoons (30ml; 0.07 lb)
Beef broth or water: 120ml (1/2 cup; 0.26 lb)
Oyster sauce: 1 tablespoon (15ml; 0.03 lb)
Brown sugar: 1 tablespoon (15g; 0.03 lb)
Cornstarch: 1 teaspoon (4g; 0.009 lb)
For the Stir-Fry:
Vegetable oil: 2 tablespoons (30ml; 0.07 lb)
Bell peppers (green and red), cut into strips: 300g (0.66 lb) total
Onion, sliced: 150g (0.33 lb)
Garlic, minced: 2 cloves (6g; 0.013 lb)
Ginger, minced: 1 teaspoon (5g; 0.01 lb)
Instructions
1. Marinate the Beef:
In a bowl, mix the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes.
2. Prepare the Sauce:
In a separate bowl, whisk together the soy sauce, beef broth, oyster sauce, brown sugar, and cornstarch until smooth. Set aside.
3. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in batches, spreading it out to ensure even cooking. Sear quickly until browned but still slightly pink in the center, about 1-2 minutes. Remove the beef from the skillet and set aside.
4. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Stir-fry the bell peppers and onion for about 3-4 minutes until just tender but still crisp. Add the garlic and ginger, cooking for another minute until fragrant.
5. Combine and Simmer:
Return the cooked beef to the skillet with the vegetables. Stir the sauce once more and pour it over the beef and vegetables. Stir well to combine and bring to a simmer. Cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.
6. Serve:
Taste and adjust seasoning if necessary. Serve the pepper steak hot over steamed rice, garnished with sesame seeds or sliced green onions if desired.
