Sizzling Chinese Pepper Steak with Onions

Ingredients:

For the steak:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp Shaoxing wine (or dry sherry)

For the stir-fry:

• 1 tbsp vegetable oil (plus more if needed)
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• Optional: 1 tsp crushed red pepper flakes for heat

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional, for slight sweetness)
• 1 tsp sesame oil
• 1 tsp sugar
• ¼ cup beef broth or water
• 1 tsp cornstarch (mixed with 1 tbsp water for slurry)

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Instructions:

1. Marinate the beef:
   • In a bowl, mix sliced beef with soy sauce, cornstarch, and Shaoxing wine. Let marinate for at least 15 minutes while preparing other ingredients.
2. Make the sauce:
   • In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, sugar, and beef broth. Set aside.
3. Cook the beef:
   • Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef in a single layer. Sear until browned (about 1–2 minutes per side). Remove and set aside.
4. Stir-fry veggies:
   • Add a bit more oil if needed. Stir-fry onion, peppers, garlic, and ginger until slightly softened and fragrant (about 3–4 minutes).
5. Combine and finish:
   • Return the beef to the pan. Pour in the sauce and bring to a simmer.
   • Stir in the cornstarch slurry to thicken the sauce (about 30 seconds to 1 minute).
   • Toss everything until well-coated and sizzling.
6. Serve:
   • Serve hot over steamed white rice or fried rice. Garnish with chopped scallions or sesame seeds if desired.