1 pound flank steak or you should buy stir-fried steak at your grocery retailer that’s sliced and recipe prepared
4 cloves garlic
One 1-inch piece of ginger
7 tablespoons ow-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon brown sugar
Freshly floor black pepper
½ cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 medium white onion, reduce into 1-inch items
1 giant purple bell pepper (about 8 ounces), reduce into 1-inch items
1 giant inexperienced bell pepper (about 8 ounces), reduce into 1-inch items
1 ½ tablespoons cornstarch
2 sliced scallions
Cooked Jasmine or white rice, for serving
If utilizing flank steak: Freeze the flank steak till the meat is barely frozen and agency sufficient to thinly slice with ease, 45 minutes to 1 hour.
Grate 2 cloves of garlic into a big bowl. Peel the ginger and reduce it in half. Finely grate one of many ginger halves into the identical bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar, and a number of other giant grinds of pepper to mix. Put aside.
Thinly slice the flank steak in opposition to the grain on a really slight bias into 1/4-inch-thick strips. Reduce any extra-long items in half; the strips must be now not than 3 to 4 inches. Add to the bowl with the marinade and stir to mix. Cowl with plastic wrap or a lid and refrigerate for not less than 1 hour or in a single day.
When able to prepare dinner use tongs to switch the steak to a big baking sheet lined with a number of layers of paper towels and organize it in a single layer. Lay extra paper towels on high to assist take up any extra marinade. Put aside to take the chilliness off the meat.
Whisk collectively the meat broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar, and a few giant grinds of pepper in a medium bowl; put aside.
Finely mince the remaining 2 cloves of garlic and add to a small bowl. Finely mince the remaining ginger and add to the identical bowl. Put aside.
Warmth 1 tablespoon of the peanut oil in a big skillet over excessive warmth. When the oil begins to shimmer, add half of the steak strips in a single layer and prepare dinner till well-browned on the primary facet, about 1 minute. Flip over and prepare dinner till browned on the second facet, about 1 extra minute. Switch to a big plate. Cook dinner the remaining steak including 1 1/2 teaspoons of oil per batch. Switch to the plate.
Decrease the warmth to medium-high. Add the onion and a splash of water to the empty skillet and prepare dinner, scraping up any browned bits and stirring always, for two minutes.
Add the purple and inexperienced bell peppers and prepare dinner, stirring ceaselessly and including one other splash of water if the skillet begins to get too brown on the underside till the greens are crisp-tender, 5 to 7 minutes.
Add the garlic and ginger and prepare dinner, stirring always, till softened about 1 minute.
Return the steak to the skillet and stir to mix. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook dinner, stirring always, till the sauce is thick and shiny, about 2 minutes. Switch the pepper steak to a big serving platter and high with sliced scallions Serve instantly with a facet of rice.