Ingredients:
- 2 lbs Skirt Steak
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 6 Scallions
- 3 cloves Garlic
- 1 tablespoon Grated Ginger
- 6 tablespoons Cooking Sherry
- 6 tablespoons Soy Sauce
- 6 teaspoons Cornstarch
- 5 teaspoons Brown Sugar
- 2 tablespoons Oyster Sauce
- 1 tablespoon Sesame Oil
- 4 teaspoons Rice Vinegar
- 1 tablespoon Black Pepper
- 4 tablespoons Canola Oil
![](https://brezid.com/wp-content/uploads/2024/04/Pepper-Steak-300x300.jpg)
Instructions:
- Place the skirt steak in a large bowl and add two tablespoons of soy sauce. Mix well to coat the steak.
- In another bowl, combine the sherry with the remaining four tablespoons of soy sauce.
- Add sesame oil and rice vinegar to the mixture.
- Stir in the oyster sauce, brown sugar, black pepper, and cornstarch. Whisk until well combined.
- Heat a pan over medium heat and add canola oil.
- Add the steak to the pan and allow it to brown for about 4 minutes. Once browned, remove from the pan and set aside.
- To the same pan, add the white portion of the scallions, garlic, and ginger. Sauté for about a minute.
- Add the green bell pepper, red bell pepper, and the green portion of the scallions. Sauté for an additional two minutes.
- Return the steak to the pan, then pour in the sauce mixture. Allow it to simmer for about four minutes.
- Serve hot and enjoy!