Description
A classic Chinese-American stir-fry dish featuring tender strips of beef, bell peppers, and onions tossed in a savory soy-based sauce.
Ingredients
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 cup beef broth
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Cooked white rice, for serving
Instructions
- In a bowl, toss beef slices with 2 tbsp soy sauce and 1 tbsp cornstarch. Set aside to marinate for 15 minutes.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Stir-fry beef until browned but not fully cooked. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry onion, bell peppers, garlic, and ginger until slightly softened.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and beef broth.
- Return beef to the pan and pour sauce mixture over. Stir to coat evenly.
- Add cornstarch slurry and cook until sauce thickens and beef is fully cooked.
- Serve hot over steamed rice.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- For extra heat, add sliced chili peppers or a pinch of crushed red pepper.
- Use a very hot wok to achieve a true ‘sizzle’ stir-fry effect.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American