1 pound flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1/2 cup beef broth
1 teaspoon black pepper
1 teaspoon sesame oil
Directions
In a bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and cornstarch. Mix well and let it marinate for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated steak and stir-fry until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, green bell pepper, and red bell pepper. Stir-fry until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for another minute until fragrant.
Return the cooked steak to the skillet. Add the soy sauce, oyster sauce, sugar, beef broth, and black pepper. Stir everything together and let it simmer for a few minutes until the sauce thickens.
Drizzle the sesame oil over the dish, give it a final stir, and remove from heat.
Serve hot with your choice of sides.
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Variations & Tips
For a spicier version, add a teaspoon of chili flakes or a sliced chili pepper when stir-frying the vegetables. If you have picky eaters, you can substitute the bell peppers with vegetables they prefer, like carrots or snap peas. For a gluten-free option, use tamari instead of soy sauce. You can also add mushrooms or baby corn for extra texture and flavor.
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