Instructions:

Marinate the Steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Let the steak marinate for at least 10 minutes while you prepare the other ingredients.

Prepare the Pepper Sauce: In a small bowl, whisk together the beef broth, soy sauce, honey, oyster sauce, Chinese cooking wine, cornstarch, black pepper, and kosher salt until smooth and well combined. Set aside.

Stir-fry the Vegetables: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the diced onions and bell peppers. Stir-fry for 3-4 minutes, or until the vegetables are just tender and slightly charred. Add the minced garlic and grated ginger and stir-fry for another 30 seconds, until fragrant.

Cook the Steak: Return the skillet to the stove and add the remaining 2 tablespoons of oil. Increase the heat to high. Add the marinated steak strips in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook the steak for 2-3 minutes on each side, or until browned and cooked through.

Combine and Sauce: Lower the heat to medium and return the cooked vegetables to the skillet. Pour in the prepared pepper sauce, stirring continuously until the sauce thickens and coats the vegetables, about 1-2 minutes. Add the cooked steak back to the skillet and toss everything together until the steak is heated through and well coated with the sauce.

Serve: Remove from heat and transfer the Chinese Pepper Steak with Onions to a serving platter. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot with steamed rice, cauliflower rice, or cooked noodles.