Pepper Steak

• 2 tablespoons oyster sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon baking powder
• 3/4 lb flank steak, thinly sliced across the grain
• 1/3 cup low sodium beef broth
• 2 tablespoons chinese rice wine
• 2 tablespoons dark soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil, divided
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, minced
• 1 bell pepper, seeded and julienned
• 2 tablespoons water
• 1 teaspoon cornstarch, dissolved in
• 2 teaspoons water
• 1/2 fresh jalapeno, sliced

1. Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
2. Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
3. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
4. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
5. Stir-fry for another 2-3 minutes until tender-crisp.
6. Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
7. Garnish with jalapeno slices and serve with rice.

oyster sauce, cornstarch, ground black pepper, baking powder, flank steak, beef broth, chinese rice, soy sauce, sugar, ground black pepper, cooking oil, garlic, ginger, bell pepper, water, cornstarch, water, fresh jalapeno

Taken from www.food.com/recipe/pepper-steak-192772 (may not work)