Description
A delicious and savory dish featuring tender flank steak stir-fried with colorful bell peppers and onions, served over rice.
Ingredients
Scale
- 1 pound flank steak, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 cup beef broth
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- Cooked rice, for serving
Instructions
- In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, cornstarch, black pepper, and salt. Mix well and let marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok 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 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 crushed red pepper flakes (if using) to the skillet, and cook for an additional minute until fragrant.
- Return the cooked steak to the skillet, and pour in the beef broth. Stir everything together and cook for another 2-3 minutes until heated through and the sauce thickens slightly.
- Serve the pepper steak over cooked rice.
Notes
- For a sweeter flavor, add a tablespoon of hoisin sauce along with the soy sauce.
- Substitute the flank steak with sirloin or ribeye for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg