Chinese Beef and Peppers

My mom used to make a fantastic beef and green pepper dinner, and I remember it being smothered in a fantastic tomato sauce, but when I saw Jessica's recipe over at Foodmayhem, I knew I didn't have time to call mom for her recipe (which I will. very soon.). Nonetheless, this is a fantastic dish, and very simple to make. I may never need takeout again.

If you want Jessica's awesome step-by-step photo instructions, be sure to hit up the direct link to the recipe below. I adore Foodmayhem, so I know you won't be disappointed by their many awesome recipes (I also recommend the Garlic Knots and Ma Po Tofu recipes).

Chinese Beef and Peppers
From Foodmayhem.com

1 pound flank steak
1 1/2 tablespoons soy sauce
1/2 tablespoon rice wine
1/2 tablespoon sugar
3 tablespoons vegetable oil, divided
1 1/2 medium green bell pepper, sliced
any spicy chili, small thin slices (optional)
1 1/2 tablespoons cornstarch
2 tablespoons vegetarian oyster sauce

Directions
1. Slice flank steak against the grain in 1/4″ slices. For thicker parts of the flank steak, you may need to slice the strip in half so it’s not too wide.
2. In a medium bowl, mix beef with soy sauce, rice wine, and sugar. Set aside for 15 minutes.
3. While beef is marinating, heat 1 tablespoon oil in a wok or similar on high. Add peppers with a sprinkle of salt. Stir and fry for a minute, and remove from heat and set aside. The peppers should still be crisp. After the peppers rest for a few minutes, they will excrete some liquid (amount varies with different peppers). Drain and discard the liquid.
4. When beef has rested 15 minutes and peppers are ready, mix cornstarch into marinated beef.
5. Heat 2 tablespoons oil on high in a wok or similar. Add beef and stir quickly, separating the slices. When beef has started turning color with some pink spots remaining, add vegetarian oyster sauce. Stir quickly to distribute. Add peppers back in. Give a few good tosses and serve with rice immediately.