Description
A flavorful and quick stir-fry made with tender strips of steak, colorful bell peppers, and a savory sauce. A perfect weeknight meal served over rice or noodles.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup beef broth or water
- 1 tsp sesame oil
- 2 tbsp green onions, chopped (for garnish)
- 1 tbsp sesame seeds (optional garnish)
Instructions
- In a bowl, combine sliced steak with 1 tbsp soy sauce and cornstarch. Toss well and let marinate for 10–15 minutes.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add steak in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
- In the same pan, add garlic, ginger, and sliced bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Return steak to the skillet and add remaining soy sauce, oyster sauce, hoisin sauce, and beef broth.
- Stir everything together until the sauce thickens and coats the steak and peppers, about 2–3 minutes.
- Drizzle with sesame oil, garnish with green onions and sesame seeds, and serve immediately over rice or noodles.
Notes
- For maximum tenderness, slice steak thinly against the grain.
- You can swap steak with chicken or tofu.
- Add broccoli or snap peas for extra veggies and crunch.
- Adjust sauce ingredients for a sweeter or spicier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 7g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg