A quick and savory dish featuring tender flank steak stir-fried with colorful bell peppers and a flavorful sauce.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup beef broth
1 tablespoon oyster sauce
1 tablespoon sesame oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions
In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry 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-frying for about 3-4 minutes until they are tender-crisp.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 30 seconds until fragrant.
Return the cooked steak to the skillet. Pour in the beef broth and oyster sauce, stirring to combine. Cook for another 2-3 minutes until everything is heated through and the sauce thickens slightly.
Drizzle with sesame oil and season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
For a spicier kick, add sliced jalapeños or a dash of red pepper flakes during cooking.
Substitute the flank steak with chicken or tofu for a different protein option. Adjust cooking times accordingly.