Description
A classic takeout-style dish featuring tender beef strips stir-fried with bell peppers in a flavorful garlic-ginger soy sauce.
Ingredients
Units
Scale
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Sauce:
- 1/4 cup soy sauce (or low-sodium soy sauce)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional, for sweetness)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1/2 cup beef broth (or water)
- 1 tsp cornstarch (to thicken)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Beef – Toss beef slices with 2 tbsp cornstarch in a bowl. Let sit for 10 minutes (this helps with tenderness).
- Make the Sauce – In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, vinegar, beef broth, cornstarch, black pepper, and red pepper flakes. Set aside.
- Sear the Beef – Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef and sear for 2-3 minutes until browned. Remove from the pan and set aside.
- Cook the Vegetables – In the same pan, add 1 tbsp oil and sauté bell peppers, onion, garlic, and ginger for 2-3 minutes until slightly softened.
- Combine & Simmer – Return the beef to the pan. Pour in the sauce and toss everything together. Simmer for 2-3 minutes until the sauce thickens.
- Serve – Enjoy hot over rice or noodles, garnished with sesame seeds or chopped green onions.
Notes
- Tender Beef Tip: Freeze the steak for 15 minutes before slicing for cleaner cuts.
- Substitutes: Use chicken or tofu instead of beef for a variation.
- Spicy Option: Add more red pepper flakes or a dash of Sriracha!