Into a mixing bowl, add Flank Steak (1 pound), Corn Starch (1 tablespoon), Onion Powder (1 tablespoon), Hoisin Sauce (1 tablespoon), Oyster Sauce (2 teaspoon),
Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Mix together, then leave to marinate for 20 minutes at room temperature.
Into a small mixing bowl, add Chicken Stock (1/3 cup), Soy Sauce (1/4 cup), and Corn Starch (2 tablespoon). Mix until smooth and set aside.
In a pan, heat 2 tablespoons of Oil (2 tablespoon). Add the steak and stir-fry until brown, then set aside. Wipe out the pan.
Into the same pan, add additional Oil (1 tablespoon). Stir-fry Green Bell Pepper (1), Red Bell Pepper (1), and Onion (1) for 1-2 minutes.
Add the chicken broth mixture into the pan with the vegetables. Stir until mixture thickens slightly, then reduce heat to medium. Cook until vegetables are tender.
Add steak to the pan and cook until heated through.
Serve over Basmati Rice (to taste). Enjoy!