Sizzling Chinese Pepper Steak with Onions

Ingredients:

For the Marinade:

• 500g beef steak (sirloin or flank), thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp black pepper

For the Stir-Fry:

• 2 tbsp vegetable oil
• 1 large onion, sliced into wedges
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, finely chopped or grated
• 2-3 spring onions (optional), chopped for garnish
• 1 tsp crushed red chili flakes (optional, for spice)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (for color, optional)
• 1 tsp cornstarch
• 1/2 cup water or beef broth

Instructions:

1. Marinate the Beef:
   In a bowl, mix beef slices with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Let it marinate for 15–30 minutes.
2. Prepare the Sauce:
   In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, cornstarch, and water/beef broth. Set aside.
3. Cook the Beef:
   Heat 1 tbsp oil in a large pan or wok over high heat. Stir-fry the beef in batches until browned and just cooked through (about 2–3 mins per batch). Remove and set aside.
4. Stir-Fry Veggies:
   In the same pan, add the remaining oil. Add garlic and ginger, sauté for a few seconds. Then add onions and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
5. Combine Everything:
   Return the beef to the pan. Pour in the prepared sauce. Stir well and let it simmer for 1–2 minutes until the sauce thickens and coats the beef and veggies.
6. Serve Hot:
   Garnish with spring onions and serve immediately with steamed rice or cauliflower rice for a low-carb option.