Instructions:
Step 1 In a bowl, combine sliced beef with soy sauce, oyster sauce, cornstarch, black pepper, and garlic powder. Mix well and let marinate for 15-30 minutes.
Step 2 Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef and sear for 2-3 minutes until browned. Remove and set aside.
Step 3 In the same pan, add a bit more oil if needed. Sauté garlic, ginger (if using), onion, and bell peppers for 3-5 minutes until slightly softened.
Step 4 Return the beef to the pan. Add beef broth and stir to combine everything. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 5 Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
Step 6 Meanwhile, heat the corn in a saucepan or microwave until warm. Season with a pinch of salt and pepper.
Step 7 Serve the pepper steak over a bed of cooked white rice with corn on the side. Optionally drizzle with extra sauce from the skillet.
Storage and Reheating Tips:
Store leftovers in separate airtight containers for up to 3 days in the refrigerator. Reheat the steak and veggies in a skillet or microwave. Rice and corn can be reheated in the microwave or steamed with a splash of water to refresh.
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