Beef and Pepper Stir-fry

1. 1
   prep · ~10 min

   Marinate the beef.

   1.In a bowl, combine sliced flank steak with 1 tablespoon soy sauce, cornstarch, sesame oil, and black pepper.

   2.Mix well and let sit at room temperature for 10 minutes while prepping vegetables.

   TIPSlice flank steak against the grain — this shortens the muscle fibers and keeps every bite tender.
2. 2
   prep · ~1 min

   Make the stir-fry sauce.

   1.In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, and water.

   2.Set the sauce near the stove.
3. 3
   fry · ~3 min

   Sear the beef.

   1.Heat vegetable oil in a wok over high heat until shimmering.

   2.Add marinated beef in a single layer and sear for 1 minute without moving.

   3.Stir-fry for another 1-2 minutes until just browned. Transfer to a plate and set aside.

   TIPDon't crowd the pan — if your wok is small, cook the beef in two batches so it sears instead of steaming.
4. 4
   fry · ~3 min

   Stir-fry the vegetables.

   1.In the same wok, add garlic and ginger, stir-frying for 15 seconds until fragrant.

   2.Add sliced onion and bell peppers, stir-frying for 2-3 minutes until just tender but still crisp.
5. 5
   fry · ~1 min

   Combine and finish the dish.

   1.Return the beef to the wok and pour in the prepared sauce.

   2.Toss everything together over high heat for 1 minute until the sauce coats the beef and peppers.

   3.Taste and add a pinch of salt if needed.
6. 6
   garnish

   Garnish with sliced green onions and serve immediately over steamed rice.

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