Sizzling Chinese Pepper Steak with Onions

For the Steak Marinade:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 bell pepper, thinly sliced (any color)

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/2 cup  broth

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon

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

Marinate the Steak:

In a medium bowl, mix together the soy sauce, cornstarch, and vegetable oil. Add the thinly sliced flank steak and toss to coat evenly. Allow the steak to marinate for at least 15 minutes while preparing the other ingredients.

 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 the sauce aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer and cook for 2-3 minutes until browned and fully cooked through. Remove the steak from the skillet and set it aside.

In the same skillet, add more oil if necessary, and stir-fry the sliced onions and bell peppers for 3-4 minutes, until tender-crisp.

Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.

Return the cooked steak to the skillet with the vegetables.

Pour in the prepared stir-fry sauce and stir to combine. Bring the mixture to a simmer.

Stir in the cornstarch slurry and cook for an additional 1-2 minutes, or until the sauce thickens and coats the steak and vegetables nicely.