Instructions:
Marinate the Beef: In a bowl, toss the sliced flank steak with 2 tablespoons of soy sauce and cornstarch. Let it marinate for at least 15 minutes.
Cook the Beef: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the marinated beef in a single layer and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced bell peppers, sugar snap peas, minced garlic, and minced ginger. Stir fry for about 3-4 minutes until the vegetables are tender-crisp.
Make the Sauce: In a small bowl, whisk together the 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, brown sugar, and sesame oil.
Combine Everything: Return the cooked beef to the skillet with the vegetables. Pour the sauce over the top and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
Serve: Serve the pepper steak stir fry over cooked white rice. Garnish with fresh cilantro.
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