Chinese Pepper Steak with Onions

In a medium bowl, combine the thinly sliced ​​beef with the soy sauce, rice vinegar, oyster sauce, hoisin sauce, and sugar.

Toss until evenly coated. Let marinate for 15–20 minutes at room temperature.

2. Prepare the ingredients:

While the meat is marinating, slice the onion and bell pepper. Finely chop the garlic and ginger.

In a small bowl, whisk the cornstarch into the 1/2 cup water until smooth. Set aside.

3. Prepare the beef:

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Add the marinated ground beef in a single layer (stirring in batches if necessary to avoid steaming) and stir-fry for 2-3 minutes, until just lightly browned. The ground beef will be cooked later.

Remove the beef from the pan and set aside on a plate.

4. Stir-fry the vegetables:

Add the remaining 1 tablespoon of oil to the same pan.

Add the sliced ​​onion, bell pepper, garlic, and ginger. Stir-fry for 3-4 minutes, until the vegetables are fragrant and tender and crispy.

5. Mix and thicken the sauce:

Pour the cooked beef and any juices from the meat back into the pan with the vegetables.

Quickly stir in the cornstarch slurry (as it may have settled) and then pour it into the pan.

Stir everything together and bring to a simmer. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened and become glossy, and evenly coats the meat and vegetables.

6. Final seasoning and serving:

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