Sizzling Chinese Pepper Steak with Onions

Ingredients

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 large onion, sliced into wedges
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 1/2 cup beef broth or water
• 1 tablespoon light brown sugar (optional, for balance)
• 1 tablespoon rice vinegar or Shaoxing wine (optional)

Instructions

1. Marinate the Steak:
   In a bowl, combine the sliced steak with soy sauce, oyster sauce (if using), and cornstarch. Mix well and let it marinate for 15–20 minutes.
2. Prepare the Sauce:
   In a small bowl, mix the beef broth, sugar (if using), and rice vinegar or Shaoxing wine. Set aside.
3. Stir-Fry the Vegetables:
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the onion and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp. Remove and set aside.
4. Cook the Steak:
   Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry for a few seconds until fragrant. Add the marinated steak in a single layer. Let it sear for 1–2 minutes before stir-frying for another 2–3 minutes until browned.
5. Combine & Finish:
   Return the cooked vegetables to the wok. Pour in the prepared sauce. Sprinkle with freshly ground black pepper. Stir-fry everything together for another 1–2 minutes until the sauce slightly thickens and coats the steak and vegetables.
6. Serve:
   Serve hot with steamed white rice or noodles.

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