Description
A classic Chinese-style stir-fry featuring tender beef, crisp onions, and bell peppers coated in a savory, peppery sauce that comes together quickly and delivers bold, comforting flavor.
Ingredients
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500 g flank steak or sirloin steak, thinly sliced against the grain
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1 tablespoon cornstarch
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1 tablespoon light soy sauce
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1 tablespoon oyster-style sauce (alcohol-free)
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1 teaspoon sesame oil
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1 teaspoon freshly ground black pepper
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2 tablespoons vegetable oil
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1 large onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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3 cloves garlic, minced
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1 teaspoon fresh ginger, finely grated
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120 ml beef broth
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1 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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1 tablespoon oyster-style sauce (alcohol-free)
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1 teaspoon sugar
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1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
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In a bowl, combine the sliced beef with cornstarch, light soy sauce, oyster-style sauce, sesame oil, and black pepper. Mix well and marinate for 15 minutes.
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In another bowl, whisk together beef broth, light soy sauce, dark soy sauce, oyster-style sauce, sugar, and the cornstarch slurry. Set aside.
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Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef and sear for 2–3 minutes until just browned. Remove and set aside.
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Add the remaining oil to the wok. Stir-fry the onion, bell peppers, garlic, and ginger for 2–3 minutes until fragrant and slightly tender.
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Return the beef to the wok. Pour in the sauce and stir-fry for 2–3 minutes until the sauce thickens and coats everything evenly. Serve hot.
Notes
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Slice the beef thinly and against the grain for the most tender texture.
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Keep the heat high and avoid overcrowding the pan for the best sear.
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Serve immediately for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes