Ingredients:
– 1 lb flank steak, thinly sliced against the grain
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil
– 1 medium onion, sliced into wedges
– 1 bell pepper (any color), julienned
– 3 cloves garlic, minced
– 1 teaspoon fresh ginger, minced
– 1 teaspoon black pepper
– 1 tablespoon rice vinegar
– 2 green onions, chopped for garnish
– Cooked jasmine rice, for serving
Instructions:
1. Marinate the Steak: In a medium bowl, combine the thinly sliced flank steak, soy sauce, oyster sauce, cornstarch, and black pepper. Mix well to coat the meat evenly and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
2. Prepare the Vegetables: While the steak is marinating, slice the onion and bell pepper, and mince the garlic and ginger.
3. Heat the Wok: In a large wok or heavy skillet, heat 1 tablespoon of vegetable oil over high heat until it shimmers but does not smoke.
4. Sauté the Aromatics: Add the minced garlic and ginger to the hot oil, stirring quickly for about 30 seconds until fragrant. Be careful not to burn them.
5. Cook the Steak: Add the marinated steak to the pan in a single layer. Sear for about 2-3 minutes on one side until browned, then flip and cook for another 1-2 minutes until just cooked through. Remove the steak from the wok and set aside.
6. Stir-Fry the Vegetables: In the same wok, add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until they are tender-crisp. You can add a dash of rice vinegar during this step for extra flavor.
7. Combine Everything: Return the cooked steak to the wok and toss to combine all the ingredients. Cook for an additional 1-2 minutes to heat everything through and allow the flavors to meld.
8. Garnish and Serve: Remove from heat and sprinkle chopped green onions over the top. Serve immediately over a bed of steam
