A delicious and cozy dish featuring tender beef, colorful bell peppers, and a savory sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
1½ lbs sirloin steak or flank steak, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
½ tsp black pepper
1 tbsp vegetable oil, for cooking
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large yellow onion, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, sliced
¼ cup low-sodium soy sauce
2 tbsp oyster sauce
½ cup beef broth
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
½ tsp freshly ground black pepper
¼ tsp red pepper flakes, optional
Instructions
Marinate the beef: Place the sliced beef in a bowl. Add soy sauce, cornstarch, sesame oil, and black pepper. Toss well and let it marinate for 10–15 minutes.
Make the sauce: Whisk together the soy sauce, oyster sauce, beef broth, brown sugar, rice vinegar, sesame oil, cornstarch, black pepper, and red pepper flakes.
Sear the beef: Heat the vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer, working in batches if necessary. Stir-fry for 2–3 minutes until browned. Remove and set aside.
Cook the vegetables: Add the onion and bell peppers to the same skillet. Stir-fry for 3–4 minutes until slightly tender but still crisp.
Add aromatics: Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
Add the sauce: Pour the prepared sauce into the skillet. Stir and cook for 1–2 minutes until it begins to thicken.
Return the beef: Add the seared beef back to the skillet. Toss everything together for another 1–2 minutes until the beef is coated in the glossy sauce.
Finish: Stir in the green onions and remove from heat.
Serve: Serve immediately over steamed white rice or fried rice. Garnish with extra green onions and freshly cracked black pepper.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Serve with steamed rice or fried rice for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.