Description
A delicious and savory dish featuring tender flank steak stir-fried with colorful bell peppers and onions, served over rice.
Ingredients
Scale
- 1 pound flank steak, sliced thin against the grain
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 1 teaspoon black pepper
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell peppers. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
- In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, beef broth, black pepper, and sesame oil. Pour this sauce over the vegetables in the skillet and stir well.
- Return the cooked steak to the skillet and toss everything together. Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
- Serve the pepper steak over cooked rice.
Notes
- For added flavor, marinate the flank steak in soy sauce and garlic for 30 minutes before cooking.
- You can substitute the flank steak with sirloin or chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg