Description
A quick and flavorful stir-fry of tender beef strips with colorful bell peppers and onions in a savory, slightly sweet Chinese-style sauce. Perfect over steamed rice for a comforting and satisfying meal.
Ingredients
Scale
- 1 ¼ lbs flank or sirloin steak, thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 large onion, thickly sliced
- 2 garlic cloves, minced
- 1 tbsp ginger (optional)
- 2–3 tbsp vegetable oil
- Marinade:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- Sauce Mix:
- ¼ cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional)
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 2 tsp cornstarch
- 2 tbsp water
Instructions
- In a bowl, combine sliced steak with soy sauce, oyster sauce, cornstarch, and sesame oil. Let it marinate for 15–30 minutes.
- In a large skillet or wok, heat 1–2 tablespoons of oil over high heat. Sear the beef in batches until browned and slightly crisp. Remove and set aside.
- In the same pan, add another tablespoon of oil if needed. Sauté garlic, ginger (if using), onions, and bell peppers for 4–5 minutes until just tender but still crisp.
- Return the beef to the pan.
- Stir together the sauce mix ingredients in a small bowl, then pour into the pan.
- Stir continuously until the sauce thickens and coats the meat and vegetables, about 1–2 minutes.
- Serve immediately over steamed white rice or jasmine rice.
Notes
- You can substitute flank or sirloin with skirt steak or any tender cut of beef.
- Add chili flakes or sliced fresh chili for extra heat.
- Best served immediately to retain the crispness of the vegetables.