🥢 Black Pepper Steak with Peppers and Onions

Ingredients:

• 1 ½ lbs flank steak or sirloin, thinly sliced against the grain

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp cornstarch

• 2 tbsp vegetable oil (divided)

• 1 large onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

For the black pepper sauce:

• ¼ cup low-sodium soy sauce

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp brown sugar

• 2 tsp freshly ground black pepper (adjust to taste)

• 1 tsp cornstarch + 2 tbsp water (slurry)

Instructions:

1. Marinate the beef:

   • In a bowl, toss sliced steak with soy sauce, oyster sauce, and cornstarch. Let rest 15–20 minutes.

2. Make the sauce:

   • In a small bowl, whisk together soy sauce, oyster sauce, hoisin, vinegar, brown sugar, and black pepper. Set aside.

3. Cook the beef:

   • Heat 1 tbsp oil in a large skillet or wok over high heat.

   • Sear beef in batches, about 2–3 minutes, until browned but not fully cooked through. Remove and set aside.

4. Stir-fry vegetables:

   • Add remaining oil to skillet. Sauté onion, peppers, garlic, and ginger until slightly softened but still crisp (3–4 minutes).

5. Combine everything:

   • Return beef to skillet. Pour in sauce and stir well.

   • Add cornstarch slurry to thicken sauce; cook another 2–3 minutes until beef is tender and coated.

6. Serve:

   • Sprinkle with extra black pepper.

   • Serve hot over steamed rice or noodles.