Description
A quick and flavorful dish featuring tender steak and vibrant bell peppers, perfect for weeknight dinners or entertaining guests.
Ingredients
- 1 lb thinly sliced flank steak
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 large white or yellow onion, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 cup beef or chicken broth
- 1 tbsp sesame oil
- Salt and freshly ground black pepper to taste
- Optional: sliced scallions and toasted sesame seeds for garnish
Instructions
- Toss the sliced flank steak with cornstarch, 1/2 tsp salt, and a few grinds of pepper. Let it sit for 10 minutes while you prep veggies.
- Whisk together soy sauce, oyster sauce, brown sugar, broth, and sesame oil in a small bowl and set aside.
- Heat a large skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil.
- In batches, sear the steak slices quickly—about 45–60 seconds per side—until browned but still just medium. Remove to a plate.
- Add remaining oil to the pan. Toss in onions and bell peppers and sauté over high heat until slightly softened and charred at the edges, about 3–4 minutes.
- Add garlic and ginger and cook 30 seconds until fragrant.
- Return steak to the pan. Give the sauce another stir and pour it over the steak and vegetables.
- Stir constantly for 1–2 minutes until the sauce thickens and coats everything. Taste and adjust seasoning.
- Remove from heat, garnish with scallions and sesame seeds, and serve hot over steamed rice or noodles.
Notes
Slice against the grain for tender steak. High heat is key for the signature sizzle. Don’t overcrowd the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese