Chinese Pepper Steak with Onions

Beef: 1 lb (500g) flank steak or sirloin, thinly sliced against the grain.
Vegetables: 2 large green bell peppers (sliced), 1 large white onion (sliced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated).
The Sauce:
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper (coarsely ground)
- 1/2 cup beef broth
- 1 tablespoon cornstarch
Cooking Oil: 2 tablespoons vegetable or peanut oil.

Prep the Beef: In a small bowl, toss the sliced beef with a pinch of salt and 1 teaspoon of cornstarch. This helps the meat stay tender.
Whisk the Sauce: In a separate jug, combine the soy sauce, oyster sauce, brown sugar, black pepper, beef broth, and the remaining tablespoon of cornstarch. Stir until smooth.
High Heat Sear: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the beef in a single layer and sear until browned (about 2 minutes). Remove the beef and set aside.
Sauté Veggies: Add the remaining oil to the same pan. Toss in the onions and bell peppers. Stir-fry for 3–4 minutes until they are slightly softened but still have a “snap.”
Aromatics: Add the garlic and ginger, cooking for just 30 seconds until fragrant.
Thicken & Combine: Return the beef to the pan. Give the sauce mixture a quick whisk and pour it over the ingredients. Stir constantly for 1–2 minutes until the sauce bubbles and thickens into a glossy glaze.
Serve: Garnish with sesame seeds or green onions if desired. Serve immediately over steamed white rice.

The Slicing Secret: To get paper-thin beef slices, put the meat in the freezer for 20–30 minutes before cutting. It makes the steak firm enough to slice easily.
Against the Grain: Always cut across the muscle fibers (the grain) so the beef is melt-in-your-mouth tender rather than chewy.
Wok Hei: Keep the heat high! Stir-frying is meant to be fast. If the pan isn’t hot enough, the vegetables will steam and become soggy rather than charred.

High Protein: Excellent for muscle repair and satiety.
Rich in Vitamin C: Green bell peppers are packed with antioxidants and Vitamin C, which supports the immune system.
Metabolic Boost: Ginger and black pepper are known to aid digestion and provide a slight thermogenic effect.