Pepper Steak Delight (Print Version)

# Ingredients:

→ Protein

01 - 1 pound of thinly sliced beef steak (such as flank, ribeye, or sirloin), cut opposite the grain

→ Sauce

02 - 1/4 cup of water or beef stock
03 - 1 teaspoon of cornstarch
04 - 2 tablespoons of soy sauce
05 - A pinch of salt and pepper to adjust the flavors
06 - 1 tablespoon of oyster sauce

→ Vegetables

07 - 1 green bell pepper, cut into strips
08 - 1 onion, chopped into slices
09 - 1 red bell pepper, chopped into strips
10 - 1 teaspoon of freshly grated ginger
11 - 2 minced garlic cloves

→ Cooking Oil

12 - 2 tablespoons of neutral vegetable oil

# Instructions:

01 - Mix the oyster sauce, soy sauce, and cornstarch in a bowl. Toss the beef slices in and make sure every piece is well-coated. Let this sit for no less than 15 minutes.
02 - Heat a big skillet or wok on high and add 1 tablespoon of oil. Lay the beef flat, cooking for about 1-2 minutes per side until it's browned. Do this in batches if needed, then remove and set aside.
03 - Using the same pan, pour in the rest of the oil. Toss in the onions and bell peppers and stir them around for 3-4 minutes until soft but still crisply firm.
04 - Drop in the ginger and garlic, and cook for just under a minute, stirring constantly until it smells amazing.
05 - Put the beef back into the skillet and add water or stock. Stir everything up and continue cooking for 2-3 minutes so the sauce thickens a bit.
06 - Season to your liking with pepper and salt. Plate it up hot alongside some noodles or rice.

# Notes:

01 - Slice the beef thinly across the grain for tender pieces that cook faster.
02 - Give the beef at least 15 minutes to soak in the marinade so the flavors really get inside.
03 - Mix red and green bell peppers in the dish to make it look brighter and taste more exciting.
04 - Tweaking the seasoning is totally fine—add more soy or oyster sauce if you want it saltier.
05 - For the best experience, serve it right away and maybe throw on some fresh herbs before digging in.
06 - Pop leftovers in a sealed container in the fridge, but try to finish them within 2-3 days.

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