Ingredients:

  • 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
  • 2 tablespoons vegetable oil (or olive oil)
  • Salt to taste
  • 1 large onion, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 tablespoon vegetable oil (or olive oil)
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons (30ml) oyster sauce (optional)
  • 1 tablespoon cornstarch
  • ½ cup (120ml) beef broth or water
  • 1 teaspoon sugar
  • ½ teaspoon black pepper (freshly ground), plus more to taste
  • Sliced green onions (optional)
  • Sesame seeds (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, beef broth/water, sugar, and black pepper. Set aside.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Season steak with salt. Add the sliced steak in batches (avoid overcrowding) and sear quickly, about 2-3 minutes per batch, until browned on the outside and slightly pink inside. Remove steak from the skillet and set aside.
  3. Add the remaining oil to the skillet. Add the sliced onions and bell peppers and stir-fry for 4-5 minutes, until softened but still slightly crisp.
  4. Add the minced garlic and ginger (if using) to the vegetables and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
  5. Return the seared steak to the skillet with the vegetables. Pour the prepared sauce over everything and stir well to coat. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and the steak is cooked to your desired doneness.
  6. Garnish with sliced green onions or sesame seeds, if desired. Serve hot with steamed rice or noodles.