🧾 Ingredients
- 1½ lbs flank steak, thinly sliced
- 2 bell peppers (any color), sliced into strips
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup beef broth
- 2 tablespoons oyster sauce (optional, for richer flavor)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon ground black pepper
- Salt, to taste
- Cooked rice, for serving
- Optional: sliced green onions for garnish
👩🍳 Instructions
1️⃣ Prep the Ingredients
Slice the flank steak thinly against the grain to keep the meat tender.
Cut the bell peppers and onion into thin strips and mince the garlic.
2️⃣ Sear the Steak
Heat a large skillet or wok over medium-high heat and drizzle in a little oil.
Once hot, lay the beef strips in a single layer. Cook for about 2–3 minutes per side until nicely browned but not fully cooked through.
Transfer the steak to a plate and set aside.
3️⃣ Cook the Vegetables
Using the same pan, add a bit more oil if necessary.
Add the bell peppers and onion, sautéing for 3–4 minutes until slightly tender but still crisp.
Stir in the garlic and cook for about 30–60 seconds, just until fragrant.
4️⃣ Combine with Sauce
In a small bowl, whisk together soy sauce, beef broth, oyster sauce (if using), and black pepper.
Return the beef to the skillet and pour the sauce mixture over everything. Stir to coat evenly.
Add the cornstarch slurry and stir continuously for 2–3 minutes until the sauce thickens and becomes glossy.
Taste and adjust salt if needed.
5️⃣ Serve
Remove from heat and spoon the pepper steak over warm rice.
Top with sliced green onions if desired, and serve immediately.
