2 tbsp peanut oil, divided

1 pound flank steak, sliced thin

1 medium yellow onion, diced

1 red bell pepper, diced

1 yellow or green pepper, diced

1/2 tsp sesame oil

4 tbsp soy sauce

1/2 tsp black pepper

2 tsp minced garlic

1 shallot, minced

3 tbsp oyster sauce

1 tsp mined ginger

1/2 cup beef broth

Toasted seseme seeds

Jasmine Rice (or brown rice)

Lime wedges

Cut flank steak in to thin strips and marinade in sesame oil, minced garlic, oyster sauce, shallot, ginger and beef broth. Allow to marinade for several hours up to over night.

In a wok or large sauté pan, heat peanut oil and add marinated steak in small batches. Add to the warm pan and cook over a high heat. Cook meat to medium rare.

Transfer the rare, cooked meat to a plate.

Add another small amount of peanut oil to the pan over a medium heat.

Add the onions, bell pepper, and some of the marinade. Cook for 3-4 minutes.

Add additional marinade if needed beef broth to the onion mixture and mix well.

Once the sauce has thickened slightly and is simmering, add the beef back into the pan and toss to coat the beef well.

Serve over rice and garnish with lime wedges, toasted sesame seeds, and chopped cilantro, if desired.

Servings: 2