Quick Pepper Steak Stir-Fry (Print Version)
# Ingredients:
→ Stir-Fry
01 -
1 lb flank steak, thinly sliced against the grain
02 -
1 red bell pepper, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
1 yellow bell pepper, thinly sliced
05 -
1 medium onion, thinly sliced
06 -
2 tablespoons vegetable oil
→ Sauce
07 -
1/4 cup soy sauce
08 -
2 tablespoons oyster sauce
09 -
1 tablespoon cornstarch
10 -
2 tablespoons water
11 -
1 tablespoon rice vinegar
12 -
1 tablespoon honey or brown sugar
13 -
2 cloves garlic, minced
14 -
1 teaspoon grated fresh ginger
15 -
1 teaspoon sesame oil
16 -
1/2 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and optional red pepper flakes. Set aside.
02 -
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry beef strips 2-3 minutes until browned. Remove and set aside.
03 -
Add remaining oil to skillet. Stir-fry bell peppers and onion 4-5 minutes until tender-crisp.
04 -
Return beef to skillet, add sauce. Stir to coat evenly and cook 2-3 minutes until sauce thickens.
05 -
Serve hot over rice or noodles. Optionally garnish with sesame seeds or green onions.
# Notes:
01 -
Mix different colored peppers for visual appeal
02 -
Can substitute oyster sauce with hoisin or extra soy sauce
03 -
Use tamari for gluten-free version