Ingredients
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 bell peppers (any color), thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Cooked rice (for serving)
Green onions, chopped (for garnish)
Instructions
In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.
In a small bowl, whisk together the 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if using).
Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir to combine and cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
Serve the pepper steak over cooked rice and garnish with chopped green onions.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings
