Ingredients
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry, optional)
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper (or more, to taste)
- ¼ cup water or beef broth
Instructions
- Marinate the Steak:
In a bowl, combine the sliced beef with soy sauce, oyster sauce, hoisin sauce, cornstarch, and Shaoxing wine. Let it marinate for at least 15–20 minutes. - Prepare the Veggies:
Slice the onion and bell peppers. Mince the garlic and grate the ginger. - Sear the Beef:
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1–2 minutes on each side until browned. Remove from pan and set aside. - Sauté the Vegetables:
In the same pan, add the remaining tablespoon of oil. Stir-fry the onions and bell peppers for 2–3 minutes until just tender. - Add Garlic & Ginger:
Add the garlic and ginger, stir-frying for about 30 seconds until fragrant. - Combine Everything:
Return the cooked beef to the pan. Add black pepper and pour in the water or beef broth. Stir everything together and let it simmer for 1–2 minutes until the sauce slightly thickens and coats the beef. - Serve Hot:
Serve immediately over steamed rice or noodles for a complete meal.
Let me know if you’d like a spicy version or want to add mushrooms or other vegetables!