Chinese Pepper Steak

 Ingredients 

1 pound tender steak (I used the tail end of a beef tenderloin 

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons cornstarch

1/2 cup beef broth

1 tablespoon brown sugar

1 teaspoon black pepper

2 teaspoons minced fresh ginger

4 cloves crushed garlic

2 large green bell peppers cut into 1-inch squares

1 large red bell pepper cut into 1-inch squares

1 large white onion sliced

4 tablespoons peanut oil divided

1/4 cup sliced green onions 

Directions 

Slice beef into 1/4-inch strips. Set aside.

In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, and black pepper. Whisk to combine. Set aside.

Heat 2 tablespoons of peanut oil in a wok over high heat. Add in beef and toss until seared about 2-3 minutes. Remove from wok and set aside.

Add another 2 tablespoons of peanut oil. Add in peppers and onions. Cook in the wok until tender and crisp, about 3 minutes.

Add meat back into the wok along with the ginger and garlic. Stir-fry for a minute. Add in stir-fry sauce. Stir and cook for about 1 minute until mixture thickens.

Serve over rice.