Description
A flavorful and savory dish featuring tender flank steak stir-fried with bell peppers and onions, served over rice.
Ingredients
Scale
- 1 pound flank steak, sliced thin against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let marinate for 15 minutes.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated steak and stir-fry for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell peppers, and stir-fry for about 5 minutes until they are tender-crisp.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1 minute until fragrant.
- Return the cooked steak to the skillet. Pour in the beef broth, oyster sauce, and sesame oil. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve the pepper steak over cooked rice.
Notes
- For a spicier kick, add sliced jalapeños or red pepper flakes to the stir-fry.
- For a healthier option, substitute the flank steak with chicken breast or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg