Description
A delicious and flavorful Pepper Steak Stir-Fry recipe that combines tender flank steak with fresh vegetables and a savory sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let marinate for about 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for about 2-3 minutes until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell pepper and onion, and stir-fry for about 3-4 minutes until they start to soften.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional 1 minute until fragrant.
- Return the cooked steak to the skillet. Pour in the beef broth and oyster sauce, stirring to combine. Cook for another 2-3 minutes until the sauce thickens slightly.
- Drizzle with sesame oil and season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes while stir-frying.
- Substitute the flank steak with chicken breast or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg