Ingredients:
For the Marinade:
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry:
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup water or beef broth
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Directions:
Marinate the Beef:
In a bowl, combine the soy sauce, oyster sauce, cornstarch, and sesame oil. Add the sliced steak, tossing to coat. Let it marinate for at least 15 minutes.
Cook the Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion. Stir-fry for 3–4 minutes until slightly tender but still crisp. Remove from the pan and set aside.
Cook the Steak:
In the same skillet, heat another tablespoon of oil. Add the marinated steak in a single layer and stir-fry for 2–3 minutes until browned and cooked through. Remove and set aside.
Make the Sauce:
Reduce the heat to medium. Add garlic and ginger to the skillet, sautéing until fragrant, about 1 minute. Stir in soy sauce, oyster sauce, black pepper, sugar, and water or broth. If desired, stir in the cornstarch mixture to thicken the sauce.
Combine and Serve:
Return the cooked vegetables and steak to the skillet, tossing to coat in the sauce. Let it cook for 1–2 minutes to heat through.
Serve hot over steamed rice or noodles.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
