Marinate the Steak: Slice the flank steak against the grain for tenderness. In a bowl, mix together the soy sauce, black pepper, and cornstarch. Add the steak, ensuring it’s well coated, and let it marinate for about 10 minutes. This will enhance the flavor and keep the meat juicy.
Prepare the Vegetables: While the steak marinates, slice the bell peppers into thin strips and cut the onion into half-moons. Mince the garlic and set all the vegetables aside.
Cook the Steak: Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and let it heat until shimmering. Cook the marinated steak in batches to avoid overcrowding, stir-frying for about 2-3 minutes until browned and just cooked through. Remove the steak from the wok and set aside.
Stir-Fry the Vegetables: In the same wok, add the remaining oil. Start with the minced garlic, stir-frying for 30 seconds until fragrant. Then add the sliced onion and bell peppers. Cook for 3-4 minutes, stirring frequently, until the vegetables soften but still have a bit of crunch.
Combine and Serve: Return the cooked steak to the wok with the vegetables. Add the oyster sauce, sugar, and water, stirring to combine everything. Allow it to simmer for about 2 minutes to thicken the sauce. Taste and adjust seasoning if necessary, then serve hot.
Prep Time: 10 mins | Total Time: 25 mins | Servings: 4
