Ingredients
For the Marinade:
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
For the Stir-Fry:
2 tablespoons vegetable oil (divided)
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 garlic cloves, minced
1 teaspoon freshly grated ginger
For the Sauce:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup beef broth (or water)
1 teaspoon cornstarch
Instructions
Marinate the Steak:
In a bowl, combine soy sauce, cornstarch, and vegetable oil.
Add the thinly sliced steak and toss to coat. Let it marinate for at least 10 minutes while you prepare the other ingredients.
Prepare the Sauce:
In a small bowl, mix soy sauce, oyster sauce, sugar, sesame oil, beef broth, and cornstarch. Stir until smooth and set aside.
Cook the Steak:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the marinated steak in a single layer and sear for 1-2 minutes per side until browned. Remove and set aside.
Cook the Vegetables:
Add the remaining 1 tablespoon of oil to the skillet.
Sauté the onions and peppers for 2-3 minutes until slightly softened.
Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
Combine & Simmer:
Return the cooked steak to the skillet with the vegetables.
Pour the sauce over the mixture and stir well. Cook for 2-3 minutes until the sauce thickens and everything is evenly coated.
Serve & Enjoy:
Transfer to a serving platter and garnish with sliced green onions or sesame seeds, if desired.
Serve hot over steamed rice or noodles for a complete meal.
💡 Pro Tips:
Tender Steak: Freeze the flank steak for 15 minutes before slicing for ultra-thin, even slices.
Vegetable Variations: Add mushrooms, snap peas, or carrots for more variety.
Spice It Up: Add red chili flakes or sliced fresh chilies for some heat.
