Description
Tender steak strips and crisp bell peppers stir-fried in a savory, slightly spicy Chinese-inspired sauce. Perfect served over rice.
Ingredients
Scale
Ingredients:
1 1/2 pounds flank steak, thinly sliced against the grain
1/4 cup soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 green bell pepper, seeded and cut into 1/2-inch strips
1 red bell pepper, seeded and cut into 1/2-inch strips
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
Cooked rice, for serving
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 green bell pepper, seeded and cut into 1/2-inch strips
- 1 red bell pepper, seeded and cut into 1/2-inch strips
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a bowl, mix the cornstarch, soy sauce, and 1 tablespoon of oil. Add the steak and toss to coat.
- In a wok or large skillet, heat the remaining 1 tablespoon of oil over high heat. Add the bell peppers and onion and stir-fry for 2-3 minutes, until crisp-tender. Remove from the wok and set aside.
- Add the steak to the wok and stir-fry for 2-3 minutes, until browned.
- Return the bell peppers and onion to the wok. Add the garlic, ginger, and black pepper. Stir-fry for 1 minute.
- Add the beef broth and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.
- Serve immediately over rice.
Notes
- For a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the skillet during the last minute of cooking.
- Serve over rice or noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15