Smoky, savory, and full of bold flavor!
For the Steak Marinade:
1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
½ teaspoon baking soda (to tenderize)
1 teaspoon sesame oil
1 tablespoon water
For the Stir-Fry:
2 tablespoons vegetable oil, divided
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow onion, sliced
3 cloves garlic, minced
1 teaspoon freshly grated ginger
For the Sauce:
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
½ teaspoon black pepper
¼ cup water
Directions:
Marinate the beef:
In a bowl, combine soy sauce, oyster sauce, cornstarch, baking soda, sesame oil, and water. Add the sliced beef and toss well to coat.
Let marinate for at least 20 minutes at room temperature or up to 1 hour in the refrigerator.
Prepare the sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, black pepper, and water until smooth. Set aside.
Cook the vegetables:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the bell peppers and onions. Stir-fry for about 3–4 minutes, until the vegetables are slightly tender but still crisp.
Add the garlic and ginger and stir for another 30 seconds. Remove the vegetables from the pan and set aside.
Cook the beef:
Add the remaining tablespoon of oil to the hot skillet.
Add the marinated beef in a single layer and sear undisturbed for about 1 minute. Stir-fry for another 2–3 minutes until the beef is browned and just cooked through.
Combine everything:
Return the vegetables to the skillet with the beef. Stir the prepared sauce again (the cornstarch may have settled), then pour it into the pan.
Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables evenly.
Serve:
Serve the pepper steak hot over steamed white rice, brown rice, or noodles. Garnish with optional green onions or sesame seeds if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: Approximately 400 kcal per serving | Servings: 4
