A delicious and flavorful dish featuring tender flank steak stir-fried with colorful bell peppers and a sticky chili sauce.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, sliced thinly against the grain
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon chili paste (adjust to taste)
1 teaspoon sesame oil
1/4 cup green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced bell peppers, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, chili paste, and sesame oil. Pour this sauce over the vegetables in the skillet and bring to a simmer.
Return the cooked beef to the skillet and toss everything together until the beef is coated in the sauce and heated through, about 2-3 minutes.
Serve immediately, garnished with chopped green onions and sesame seeds.
Notes
For a spicier kick, add sliced jalapeños or a dash of hot sauce to the stir-fry.
Serve over steamed rice or quinoa for a complete meal.
You can also substitute the flank steak with chicken or tofu for a different protein option.