Description
A flavorful and colorful dish combining tender slices of steak with vibrant bell peppers and onions in a savory Asian-inspired sauce, served over steamed rice.
Ingredients
Scale
For the Steak:
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup beef broth or water
- Cooked rice for serving
Instructions
- Marinate the Steak: Toss the sliced steak with 2 tablespoons soy sauce and cornstarch. Marinate for 10–15 minutes.
- Sear the Steak: Heat 1 tablespoon of oil in a skillet. Sear the beef in batches until browned. Set aside.
- Stir-Fry Vegetables: Stir-fry bell peppers and onion until slightly tender. Add garlic and ginger.
- Combine: Return beef to the pan. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, pepper, red pepper flakes, and broth. Pour sauce into skillet.
- Simmer and Serve: Simmer for 2–3 minutes until slightly thickened. Serve over rice.
Notes
- Enhance with sliced mushrooms or a splash of rice vinegar.
- Best enjoyed fresh; store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 340
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 80 mg
