Instructions

• In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, chili garlic sauce, sesame oil, cornstarch, water, and black pepper.
• Set aside.
• Heat a large skillet or wok over medium-high heat for 1-2 minutes.
• Add the vegetable oil.
• Add the ground beef and cook for 5-7 minutes, breaking it apart as it browns.
• Drain excess grease from the skillet, leaving just a little for flavor.
• Add the sliced onion and green bell pepper.
• Stir-fry for 3-4 minutes, until the vegetables begin to soften but still have a little bite.
• Stir in the garlic and ginger.
• Cook for 30 seconds, stirring constantly so they do not burn.
• Pour the sauce into the skillet and stir well to coat the beef and peppers.
• Cook for 2-3 minutes, until the sauce thickens and turns glossy.
• Add the bean sprouts and toss gently for 1-2 minutes, just until warmed through.
• Do not overcook them, so they stay crisp.
• Sprinkle with sliced green onions and serve hot over steamed rice, noodles, or cauliflower rice.
• Store leftovers in an airtight container in the refrigerator for up to 2 days, though the bean sprouts are best fresh.