Ingredients:
1 lb flank steak, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon ground black pepper
1/2 cup beef broth
2 green onions, sliced (for garnish)
Cooked rice (for serving)
Directions:
In a small bowl, combine the soy sauce, oyster sauce, cornstarch, sugar, ground black pepper, and beef broth. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red and green bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the steak to the skillet and pour the sauce mixture over the steak and vegetables. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce has thickened and the steak is heated through.
Garnish with sliced green onions and serve hot over cooked rice