Pepper Steak with Bell Peppers (Print Version)

# Ingredients:

→ For the Stir-Fry

01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 red bell pepper, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium onion, thinly sliced
06 - 2 tbsp vegetable oil

→ For the Sauce

07 - 1/4 cup soy sauce
08 - 2 tbsp oyster sauce
09 - 1 tbsp cornstarch
10 - 2 tbsp water
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey or brown sugar
13 - 2 cloves garlic, minced
14 - 1 tsp grated fresh ginger
15 - 1 tsp sesame oil
16 - 1/2 tsp red pepper flakes (optional, for heat)

# Instructions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes (if using). Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for 2-3 minutes, until browned and just cooked through. Remove and set aside.
03 - In the same skillet, add the remaining oil. Stir-fry the bell peppers and onion for 4-5 minutes, or until they are tender but still crisp.
04 - Return the beef to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
05 - Remove from heat and serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.

# Notes:

01 - Use a mix of colorful bell peppers for a visually appealing dish
02 - If you don't have oyster sauce, substitute with hoisin sauce or additional soy sauce
03 - For a gluten-free option, use tamari or gluten-free soy sauce