Ingredients
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- ½ cup beef broth (or water)
- 1 tbsp rice vinegar (or white vinegar)
- ½ tsp black pepper (freshly ground)
- 1 tsp sesame oil (optional, for flavor)
- Green onions, for garnish
Instructions
- Marinate the Beef: In a bowl, mix sliced beef with soy sauce, oyster sauce, hoisin sauce (if using), and cornstarch. Let it marinate for 15–20 minutes.
- Heat the Pan: Add vegetable oil to a large skillet or wok over medium-high heat until hot.
- Cook the Beef: Add marinated beef in batches. Stir-fry for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Sauté Aromatics: In the same pan, add a little more oil if needed. Stir-fry garlic, ginger, and onions until fragrant.
- Add Peppers: Toss in green and red bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Combine & Sauce: Return beef to the pan. Pour in beef broth and vinegar. Sprinkle with black pepper. Stir well and cook for another 2–3 minutes until sauce thickens and beef is cooked through.
- Finish: Drizzle with sesame oil, garnish with green onions, and serve hot.
✅ Best served with steamed rice or noodles for a full meal.
Would you like me to make this in a quick 20-minute version (fewer steps, minimal ingredients) or keep it as a full restaurant-style recipe?