Begin by slicing the flank steak against the grain into thin strips. This slicing method ensures tenderness. Place the steak in a large bowl and toss it with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and a bit of freshly ground black pepper. Allow this to marinate for about 15 minutes.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Make sure the pan is hot before adding the meat. The sizzling sound you want to hear means you’re on the right path!

Once the oil is shimmering, add the marinated steak in a single layer. Avoid crowding the pan; you want that perfect sear! Cook for about 3-4 minutes, turning occasionally until the steak is browned and cooked through. Remove the steak from the pan and set it aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and ginger, cooking for about 30 seconds till fragrant. Then, add the sliced bell peppers. Stir-fry these vibrant veggies for about 3-4 minutes until they soften but retain some crunch.

In a small bowl, whisk together the remaining soy sauce, oyster sauce, toasted sesame oil, brown sugar, and another tablespoon of cornstarch. This mixture will add a rich glaze to your meal.

Add the cooked steak back into the skillet with the bell peppers. Pour the sauce mixture over the steak and peppers. Stir well, making sure every piece is coated. Allow it to cook for another 2-3 minutes, letting the sauce thicken and envelop the steak and veggies.

Once everything looks and smells fantastic, it’s time to serve. Spoon the pepper steak onto plates, perhaps alongside your choice of rice or fresh salad. Don’t hesitate to garnish it with more black pepper or sesame seeds if you want to impress (or just because you can!).