Ingredients:
1 pound flank steak, sliced thin against the grain
1 large onion, sliced
2 red bell peppers, sliced
4 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/4 teaspoon black pepper
Rice, for serving
Instructions:
In a small bowl, whisk together the cornstarch, soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper to make the sauce.
Heat a large skillet or wok over high heat. Add 1 tablespoon of the oil and swirl to coat.
Add the steak and stir-fry for 2-3 minutes until browned. Remove the steak from the pan and set aside.
In the same pan, add the remaining oil and swirl to coat. Add the onion, bell peppers, and garlic and stir-fry for 2-3 minutes until the vegetables are tender.
Return the steak to the pan and add the sauce. Stir to coat everything evenly.
Cook for an additional 2-3 minutes until the sauce has thickened.
Serve the pepper steak over hot rice. Enjoy!