Pepper Steak with Green Peppers and Onion

What you need

• 450 g (1 lb) flank steak, sliced thin across the grain
• 3 tbsp light soy sauce, 2 for the marinade, 1 for the sauce
• 1 tbsp cornstarch, 2 tsp for the marinade, 1 tsp for the sauce
• 1 1/2 tsp sugar, 1/2 tsp for the marinade, 1 tsp for the sauce
• 1 tbsp Shaoxing wine
• 3 tbsp vegetable oil, 1 for the marinade, 2 for frying
• 1 tbsp oyster sauce
• 120 ml (1/2 cup) beef stock
• 1/2 tsp freshly ground black pepper
• 2 large green bell peppers, cut into 2 cm pieces
• 1 large onion, cut into wedges
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Toss the steak with 2 tbsp of the soy sauce, 2 tsp of the cornstarch, 1/2 tsp of the sugar, the rice wine and 1 tbsp of the oil. Leave it for 30 min.

2. 2

   Whisk the remaining 1 tsp cornstarch and 1 tsp sugar with the oyster sauce, the remaining 1 tbsp soy sauce, the beef stock and the black pepper.

3. 3

   Heat a wok or large skillet over high heat until it smokes, then add 1 tbsp of the remaining oil.

4. 4

   Fry the steak in a single layer, in two batches, until browned and no longer pink, about 1-2 min per batch. Move it to a plate.

5. 5

   Add the last tbsp of oil, then the onion and peppers. Stir-fry until crisp-tender with a few charred edges, 3-4 min.

6. 6

   Add the garlic and ginger and stir for 30 seconds until fragrant.

7. 7

   Return the steak and its juices to the pan. Stir the sauce and pour it in.

8. 8

   Cook, stirring, until the sauce turns glossy and thick, about 1 min.

9. 9

   Serve right away over steamed rice.

Imported from savingdessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.