Marinate the Steak In a medium-sized bowl, combine the sliced flank steak, soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Toss until the steak is evenly coated. Let it marinate for about 15-20 minutes. This will tenderize the meat while infusing it with layers of umami flavor.
ut 15-20 minutes. This will tenderize the meat while infusing it with layers of umami flavor.
2. Cook the Vegetables While the steak marinates, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced green and red bell peppers and onions. Stir-fry for about 3-4 minutes, just until the veggies begin to soften but still have a slight crunch. Remove them from the pan and set aside.
3. Cook the Steak Using the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated steak in batches (to avoid overcrowding), searing each side for about 2-3 minutes until the edges are beautifully browned. Once the steak is cooked, remove it from the skillet and set it aside.
4. Combine Everything Lower the heat to medium and add the minced garlic and ginger to the skillet. Stir for about 1 minute, until fragrant. Return the cooked vegetables and steak to the skillet. Pour in the water, rice vinegar, and honey, stirring to coat everything evenly. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish and Serve Remove the skillet from heat. Garnish with sliced green onions and sesame seeds. Serve your sizzling Chinese Pepper Steak with hot steamed rice or noodles for a complete and satisfying meal!
