In a bowl, toss sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Let sit for 15 minutes.
Prepare sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), beef broth, sugar, and black pepper. Set aside.
Stir-fry beef
Heat 1 tbsp oil in a wok or skillet over high heat. Add beef in batches, sear for 1–2 minutes until browned but not fully cooked. Remove and set aside.
Cook vegetables
Add remaining oil, then sauté onion, peppers, garlic, and ginger for 2–3 minutes until slightly tender but still crisp.
Combine & thicken
Return beef to the pan. Pour in the sauce and bring to a simmer. Stir in cornstarch slurry to thicken, cooking for 1–2 more minutes until glossy.
Serve
Serve hot over steamed white rice or noodles. Garnish with sesame seeds or green onions if desired. 🍚
Would you like me to also give you a spicy Szechuan-style version 🌶️🔥 of this pepper steak?
