Pepper Steak & Rice

Ingredients

• 1½ lb sirloin or flank steak, thinly sliced against the grain
• 1 tbsp cornstarch (for the beef)
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• ½ cup beef broth
• ⅓ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tsp coarse black pepper
• Sliced green onions, to finish
• 4 cups cooked white rice

Method

1. 1

   Toss the sliced beef with 1 tbsp cornstarch and a pinch of salt and let it sit for 10 minutes.

2. 2

   Whisk together the beef broth, soy sauce, oyster sauce, brown sugar, and black pepper. Set the sauce aside.

3. 3

   Heat 1 tbsp oil in a large skillet or wok over high heat. Sear the beef in a single layer for 1–2 minutes per side, working in batches so it browns instead of steams. Remove to a plate.

4. 4

   Add the remaining oil and cook the peppers and onion for 3–4 minutes, until lightly charred but still crisp.

5. 5

   Stir in the garlic and ginger and cook for 30 seconds, until fragrant.

6. 6

   Pour in the sauce and bring it to a simmer, then stir in the cornstarch slurry and cook for 1 minute until glossy and thickened.

7. 7

   Return the beef and any resting juices to the pan and toss for 1 minute to coat.

8. 8

   Spoon over hot rice and finish with sliced green onions and an extra crack of black pepper.