Chinese Pepper Steak

INGREDIENTS:

1 pound flank steak, thinly sliced against the grain
2 bell peppers (one green, one red), sliced into strips
1 large onion, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1/2 cup beef broth
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Salt and pepper, to taste
Optional: sesame seeds and green onions for garnish

DIRECTIONS:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until the steak is browned and nearly cooked through, about 3-4 minutes. Remove steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell peppers and onion, and sauté until they are just tender, about 4-5 minutes.
Add the minced garlic and grated ginger to the skillet, sautéing for another minute until fragrant.
Return the steak to the skillet along with the soy sauce, oyster sauce, hoisin sauce, and beef broth. Bring the mixture to a simmer.
Stir in the cornstarch mixture and continue to cook, stirring, until the sauce has thickened, about 1-2 minutes.
Taste and adjust seasoning with salt and pepper if necessary.
Serve hot, garnished with sesame seeds and chopped green onions if desired. This dish pairs well with steamed rice or noodles.