Sizzling Chinese Pepper Steak with Onions

Ingredients

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

• 3 tbsp soy sauce (divided)

• 2 tbsp cornstarch

• 2 tbsp vegetable oil (divided)

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• ½ cup beef broth

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional, for sweetness)

• 1 tsp sesame oil

• ½ tsp crushed red pepper flakes (optional, for heat)

• Cooked white rice or fried rice, for serving

• Sesame seeds + sliced scallions, for garnish

Instructions

1. Marinate the beef: In a bowl, toss sliced beef with 2 tbsp soy sauce and cornstarch. Let marinate for 15–20 minutes.

2. Cook the beef: Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry beef in batches until browned but not fully cooked through, about 2–3 minutes. Remove and set aside.

3. Stir-fry veggies: Add remaining 1 tbsp oil to the pan. Toss in onions and bell peppers, cooking 3–4 minutes until slightly tender but still crisp. Add garlic and ginger, cooking 1 more minute.

4. Make the sauce: In a small bowl, whisk beef broth, remaining 1 tbsp soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes.

5. Combine: Return beef to the pan. Pour in sauce, stirring until beef is cooked through and coated in glossy gravy, about 2–3 minutes.

6. Serve sizzling: Plate over hot rice, sprinkle with sesame seeds and scallions, and serve immediately.