Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce (for marinating)
- 1 tsp cornstarch (for marinating)
- 1/2 tsp sesame oil (for marinating)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1/3 cup beef broth or water
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 tbsp vegetable oil, for stir-frying
Instructions
- In a bowl, marinate sliced steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp sesame oil for 10–15 minutes.
- In a separate bowl, whisk together 2 tbsp soy sauce, oyster sauce, beef broth, sugar, and black pepper.
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Stir-fry beef in batches until browned. Remove and set aside.
- Add remaining oil if needed, then stir-fry onion, bell peppers, garlic, and ginger for 2–3 minutes until slightly tender but crisp.
- Return beef to the pan. Pour in sauce and stir to combine. Cook for 1–2 minutes until sauce thickens and coats everything.
- Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- Add mushrooms or snow peas for more variety.
- Use chili garlic sauce or fresh chilies for heat.
- Use low-sodium soy sauce to reduce saltiness.
- Freshly ground black pepper enhances flavor at the end.
- Try with chicken or tofu for a different variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
