Beef Stir-fry with Bell Peppers

Thinly slice the beef against the grain. In a bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of cooking oil. Mix well and let it marinate for at least 15 minutes.

While the beef is marinating, prepare the vegetables. Slice the bell peppers and onion. Mince the garlic and ginger. In a separate small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of cornstarch, and 3 tablespoons of water or chicken broth to create the stir-fry sauce.

Heat 1 tablespoon of cooking oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.

Add a little more oil to the wok if needed. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers and onion, and stir-fry for 2-3 minutes until they are slightly tender-crisp.

Return the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (to re-incorporate the cornstarch) and pour it over the beef and vegetables. Stir-fry for another 1-2 minutes, tossing everything to coat, until the sauce thickens and coats the ingredients.

Remove the wok from heat. Transfer the beef stir-fry to a serving platter and serve immediately with steamed rice.