1 pound flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 cup beef broth
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
3 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Green onions, sliced (for garnish)
1- In a bowl, combine soy sauce and cornstarch. Add the sliced flank steak and toss until the steak is coated evenly. Set aside for about 10 minutes.
2- In a separate bowl, mix together the beef broth, oyster sauce, hoisin sauce, and sesame oil. Set aside.
3- Heat vegetable oil in a large skillet or wok over high heat. Add the marinated steak slices and stir-fry for about 2-3 minutes, until browned. Remove the steak from the skillet and set aside.
4- In the same skillet, add the sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry for about 2-3 minutes, until the vegetables are slightly softened.
5- Return the cooked steak to the skillet and pour the sauce mixture over the steak and vegetables. Stir well to combine.
6- Reduce the heat to medium-low and let the mixture simmer for about 5 minutes, until the sauce thickens and coats the steak and vegetables.
7- Season with black pepper and red pepper flakes (if desired) for added spice.
8- Garnish with sliced green onions before serving.