Triple Pepper Steak - cooking recipe

Ingredients

Marinade
2 tablespoons oyster sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 lb flank steak, thinly sliced
across the grain
Sauce
1/3 cup beef broth
2 tablespoons chinese rice wine
2 tablespoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
Dish
2 tablespoons cooking oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 tablespoons water
1 teaspoon cornstarch, dissolved
in 2 teaspoons water
1/2 fresh jalapeno chili, sliced

Preparation

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
To serve, garnish with chili slices.