Ingredients
- 1 lb flank steak (thinly sliced against the grain)
- 2 bell peppers (1 green, 1 red, sliced into strips)
- 1 large onion (sliced)
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 tsp black pepper (freshly ground)
- 1 tbsp cornstarch (for coating the beef)
- 2 tbsp oil (vegetable or sesame)
- 1/4 cup beef broth
- Green onions and sesame seeds (optional garnish)
Instructions
- Prep the Beef:
- Toss the sliced steak with cornstarch, ensuring it’s lightly coated. This helps the beef stay tender and soak up the sauce.
- Sear the Beef:
- Heat 1 tbsp of oil in a skillet or wok over high heat.
- Sear the beef quickly, about 1-2 minutes per side, until browned but not overcooked. Remove and set aside.
- Stir-Fry Veggies:
- Add the remaining oil to the pan.
- Toss in the garlic, ginger, onions, and bell peppers. Stir-fry for 2-3 minutes until fragrant and slightly softened.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, and beef broth.
- Combine Everything:
- Return the beef to the pan. Pour the sauce over the meat and veggies, stirring well to coat everything evenly.
- Let it simmer for 2-3 minutes until the sauce thickens and coats the ingredients.
- Serve:
- Garnish with green onions and sesame seeds if desired.
- Serve over steamed rice or noodles for the full experience!
Want me to tweak the flavors — maybe add a spicy kick or a richer sauce version?