Ingredients:

  • 1 lb (450g) beef sirloin steak, cut into ¼-inch thick strips (against the grain)
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch (cornflour in the UK)
  • 1 tbsp (15ml) vegetable oil
  • 1 tsp (5ml) sesame oil
  • ¼ tsp (approx 1.5ml) ground black pepper
  • 1 large yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced (about 1 tbsp)
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) oyster sauce (vegetarian option available)
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) cornstarch (cornflour)
  • ½ cup (120ml) beef broth (or chicken broth)
  • ½ tsp (2.5ml) ground white pepper
  • 1/4 tsp (approx 1.5ml) red pepper flakes (optional, for a kick)
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. Combine steak strips with soy sauce, cornstarch, vegetable oil, sesame oil, and black pepper in a bowl. Mix well and let marinate for at least 15 minutes.
  2. Whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, beef broth, white pepper, and red pepper flakes (if using) in a separate bowl. Set aside.
  3. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Add minced garlic and ginger and sauté for about 30 seconds, until fragrant (Don't burn them!).
  4. Add sliced onions and bell peppers to the wok. Stir-fry for 2-3 minutes, until slightly softened but still crisp-tender. Remove vegetables from the wok and set aside.
  5. Add the remaining 1 tbsp of vegetable oil to the wok. Add the marinated steak in a single layer (work in batches if necessary to avoid overcrowding). Sear the steak for 1-2 minutes per side, until browned and cooked through (internal temp of 145°F/63°C for medium-rare). Remove steak from the wok and set aside.
  6. Return the vegetables to the wok. Pour in the prepared sauce. Bring to a simmer, stirring constantly, until the sauce thickens (about 1 minute). Add the cooked steak back to the wok and toss to coat with the sauce.
  7. Transfer the sizzling pepper steak to a serving platter. Serve immediately. Garnish with sesame seeds and chopped green onions (optional).