Aunt Jewel's Pepper Steak

Step 1 -In a small bowl, add the soy sauce, the chicken broth, the sherry, the oyster sauce, and the cornstarch and whisk until smooth.

Step 2 -Set the sauce mixture aside.

Step 3 -In a large skillet over medium-high heat, add 1 tablespoon of the vegetable oil.

Step 4 -Season the steak evenly with the black pepper and the Chinese five-spice.

Step 5 -Add the steak to the hot oil and cook, flipping it once, until browned on both sides, about 2 minutes per side.

Step 6 -Transfer the skillet from the heat.

Step 7 -Transfer the steak to a cutting board and let it rest, about 5 minutes.

Step 8 -Slice the steak against the grain into 1-inch pieces.

Step 9 -In the same skillet used to brown the steak, over medium heat, add the remaining oil.

Step 10 -Add the bell peppers to the hot oil and cook, while stirring often, until just tender, about 3 minutes.

Step 11 -Add the garlic to the bell peppers and cook, while stirring, until fragrant, about 1 minute.

Step 12 -Whisk the sauce mixture, then add it and the steak pieces to the bell pepper mixture and stir to combine.

Step 13 -Cook the steak mixture, while stirring occasionally, until the steak reaches an internal temperature of 135 degrees F for medium-rare doneness and the sauce thickens, about 1-2 minutes.

Step 14 -Plate the steak mixture over the rice.

Step 15 -Sprinkle with the green onions and the sesame seeds and serve.