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
Directions
In a small bowl, whisk together the soy sauce, oyster sauce, garlic, ginger, and sugar. Add the cornstarch and whisk until it is dissolved.Set aside. Season the meat with salt and pepper.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.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.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.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwvMSpp56qXajBpq3KaA%3D%3D