Pepper Steak

Ingredients

• ¼ cup soy sauce
• ¼ cup oyster sauce
• 5 garlic cloves, grated
• 1-inch piece ginger, grated
• 1½ teaspoons sugar
• 2 tablespoons cornstarch
• 2 pounds flank steak, thinly sliced against the grain
• 4 tablespoons vegetable oil, divided
• Salt and ground black pepper to taste
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 3 dried red chiles
• 1 large onion, sliced
• Sesame seeds, for garnish
• Sliced scallions, for garnish
• Cooked white rice, to serve

Instructions

1. 1
   In a small bowl, whisk together the soy sauce, oyster sauce, garlic, ginger, and sugar. Add the cornstarch and whisk until it is dissolved.
2. 2
   Set aside. Season the meat with salt and pepper.
3. 3
   In a large skillet, heat 2 tablespoons of the oil over high heat. Add the beef and stir-fry just until it is seared to a nice brown and no longer pink, about 8 minutes. Transfer to a plate.
4. 4
   Wipe out the skillet and add the remaining 2 tablespoons oil; heat over medium-high heat. Add the bell peppers, chiles, and onion and sauté until softened, about 5 minutes.
5. 5
   Return the beef to the pan. Re-whisk the reserved sauce and pour it over the beef and vegetables. Cook, stirring, until the sauce has slightly thickened, 7–10 minutes. Transfer to a serving dish. Sprinkle with sesame seeds and scallions and serve with rice.