Ingredients
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 large onions, sliced into rings
- 1 green bell pepper, sliced (optional)
- 3 tablespoons vegetable oil (divided)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 teaspoon black pepper (freshly ground, or more to taste)
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, chopped (for garnish)
- Cooked steamed rice (to serve)
Instructions
- Prepare the steak: Pat the steak slices dry with paper towels. This helps to get a better sear.
- Marinate the steak: In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, black pepper, and sugar. Add the steak slices and toss well to coat. Let it marinate for at least 15 minutes.
- Cook the onions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions (and bell peppers if using) and stir-fry for about 3-4 minutes until softened and slightly caramelized. Remove from skillet and set aside.
- Cook the steak: Add the remaining 2 tablespoons of oil to the skillet. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant. Add the marinated steak slices in a single layer and sear for about 2-3 minutes, flipping once, until browned but still tender.
- Combine: Return the cooked onions and peppers to the skillet with the steak. Stir well.
- Thicken the sauce: Pour the cornstarch slurry into the skillet and stir continuously until the sauce thickens, coating the steak and onions nicely.
- Final seasoning: Taste and adjust seasoning with more soy sauce or black pepper if desired.
- Serve: Garnish with chopped green onions. Serve hot over steamed rice.
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