Triple Pepper Steak

Martin Yan

• Ready In: 20 mins
• Serves: 4

Ingredients

• Marinade

• 2  tablespoons oyster sauce
• 2  teaspoons cornstarch
• 1⁄4 teaspoon black pepper
• 3⁄4 lb  flank steak, thinly sliced
•  across the  grain

• Sauce

• 1⁄3 cup beef broth
• 2  tablespoons  chinese rice wine
• 2  tablespoons dark soy sauce
• 1  teaspoon sugar
• 1⁄4 teaspoon black pepper

• Dish

• 2  tablespoons  cooking oil
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon  minced ginger
• 1⁄2 green bell pepper, julienned
• 1⁄2 red bell pepper, julienned
• 1⁄2 yellow bell pepper, julienned
• 2  tablespoons water
• 1  teaspoon cornstarch, dissolved
•  in 2 teaspoons water
• 1⁄2  fresh jalapeno  chili, sliced

Directions

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
5. To serve, garnish with chili slices.