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Ingredients
Scale
- 1.5 lbs flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup water
- Cooked rice, for serving
Instructions
- In a bowl, combine sliced steak with 2 tbsp soy sauce and cornstarch. Toss to coat and let marinate for 10 minutes.
- Heat vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer and cook for 1-2 minutes per side until browned. Remove steak from skillet and set aside.
- Add sliced onion and bell peppers to the skillet. Stir-fry for 3-4 minutes until slightly tender.
- Add minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
- In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, and water to make the sauce.
- Return the cooked steak to the skillet. Pour the sauce over the steak and vegetables.
- Stir-fry for another 1-2 minutes until the sauce thickens and coats everything.
- Serve immediately over cooked rice.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- You can substitute flank steak with sirloin or skirt steak.
- Feel free to add other vegetables like broccoli florets or snap peas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg