You’ll need:
1 Pounds Flank steak cut into 1/4 inch strips
Marinade:
½ Tablespoons Onion powder
½ Teaspoons Salt
2 Teaspoons Oyster space
1 Tablespoon Hoisin sauce
1 Tablespoon cornstarch
½ Tablespoons Black pepper
For the sauce:
¼ Cups Soy sauce
2 Tablespoons Cornstarch
⅓ Cups Chicken broth
1 Large green & red bell pepper cut into the strips
1 Large onion cut into quarters and separated
3 Tablespoons Canola oil
1. In a bowl combine the steak with all the ingredients listed for the marinade. Allow it to set at room temperature for 20 minutes to marinate.
2. In another bowl, combine all the ingredients for the sauce and set aside.
3. In a work or large skillet on high heat, add 2 tablespoons of canola oil. Once the oil is extremely hot, add the steak. Stir fry until the steak is brown. Remove the steak aside.
4. Add 1 tablespoon of oil to wok and heat until very hot. Add the peppers and onions, then stir fry for 2 minutes.
5. Add the sauce and reduce the heat until medium. The sauce will thicken, cook until the onions and peppers have reached your desired tenderness.
6. Add the steak back to the pan and cook until the steak is heated through and coated with the sauce. Serve with white rice.