Chinese pepper steak with onions!

For the Marinade:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon rice wine (or dry sherry)

1 teaspoon cornstarch

For the Sauce:

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice wine (or dry sherry)

1/2 cup beef broth

1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

1 teaspoon sugar

For the Stir-Fry:

2 tablespoons vegetable oil (divided)

1 large onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 teaspoon freshly ground black pepper

2 green onions, sliced (optional for garnish)

Marinate the Beef:
1.1. In a medium bowl, combine the sliced beef with soy sauce, rice wine, and cornstarch.
1.2. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce:
2.1. In a small bowl, combine soy sauce, oyster sauce, rice wine, sugar, and beef broth.
2.2. Set aside.
Stir-Fry the Vegetables:
3.1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
3.2. Add the onions and stir-fry for about 2-3 minutes until they start to soften.
3.3. Add the bell peppers and continue to stir-fry for another 2-3 minutes.
3.4. Remove the vegetables from the wok and set aside.
Cook the Beef:
4.1. In the same wok, add the remaining tablespoon of oil.
4.2. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
4.3. Add the marinated beef and stir-fry until it is no longer pink, about 3-4 minutes.
Combine Everything:
5.1. Return the cooked vegetables to the wok with the beef.
5.2. Stir in the prepared sauce and bring to a simmer.
5.3. Add the black pepper and mix well.
5.4. Stir in the cornstarch slurry and cook until the sauce has thickened, about 1-2 minutes.
Serve:
6.1. Transfer the pepper steak to a serving dish.
6.2. Garnish with sliced green onions if desired.
6.3. Serve hot with steamed rice.

Enjoy!