1-First, prepare your ingredients by tossing the 1 1/4 pounds of thinly sliced flank steak with 1 1/2 tablespoons vegetable oil, cornstarch, salt, and pepper. This helps tenderize the meat and adds a nice coating for stir-frying.

2-Next, cook the steak over high heat in batches until it’s golden brown, which takes about 2-3 minutes per side. Once done, remove it from the pan and keep it warm. Then, in the same pan, sauté the onion and bell peppers in the remaining 1/2 tablespoon oil for 4-5 minutes until they soften, and add the garlic, cooking for another 30 seconds to release its aroma.

3-Return the beef to the pan along with the peanuts and dried chilies. For the sauce, whisk together 3 tablespoons low sodium soy sauce, 1 1/2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, and 1/4 cup water. Pour this over the beef and vegetables, bring it to a boil, and cook for about 1 minute until the sauce thickens. Serve immediately for the best taste and texture.