Description
Tender slices of beef stir-fried with colorful bell peppers and onions in a savory soy-based sauce—this takeout classic is bold, quick, and bursting with umami flavor.
Ingredients
Units
Scale
For the beef:
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
For the sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
For the stir-fry:
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger, minced
- 1 tablespoon vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 1 teaspoon sesame seeds (optional)
- Cooked white rice, for serving
Instructions
- Prepare the beef: Toss the sliced beef with cornstarch and 1 tablespoon soy sauce. Let sit for 10 minutes.
- Sear the beef: Heat vegetable oil in a large wok or skillet over high heat. Sear the beef in batches until browned, about 2–3 minutes per side. Remove and set aside.
- Cook the vegetables: In the same pan, add garlic and ginger. Stir-fry for 30 seconds. Add onions and bell peppers. Cook for 3–4 minutes until slightly softened but still crisp.
- Make the sauce: In a small bowl, whisk together oyster sauce, hoisin sauce, sesame oil, rice vinegar, remaining soy sauce, and sugar.
- Combine everything: Return the beef to the pan and pour in the sauce. Toss everything together until well coated and heated through, about 2 minutes.
- Finish and serve: Sprinkle with sesame seeds if using. Serve immediately over hot white rice.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 910mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg