Triple Pepper Steak

• 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

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. 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.
4. 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.
5. To serve, garnish with chili slices.

marinade, oyster sauce, cornstarch, black pepper, flank steak, sauce, beef broth, chinese rice, soy sauce, sugar, black pepper, cooking oil, garlic, ginger, green bell pepper, red bell pepper, yellow bell pepper, water, cornstarch, water, jalapeno chili

Taken from www.food.com/recipe/triple-pepper-steak-378758 (may not work)