🛒 Ingredients:
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1 lb flank steak, thinly sliced against the grain
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce (optional for a touch of sweetness)
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1 tbsp cornstarch
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1 tbsp sesame oil (or neutral oil like canola)
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1 tbsp garlic, minced
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1 tbsp fresh ginger, minced
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1 large onion, sliced
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1–2 bell peppers, sliced (red, green, or both)
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1/2 tsp black pepper (or to taste)
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2 tbsp water or beef broth
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Optional: green onions for garnish, sesame seeds, steamed rice for serving
🔥 Instructions:
1. Marinate the steak:
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In a bowl, combine sliced flank steak with soy sauce, cornstarch, and a drizzle of sesame oil.
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Let it marinate for 15–30 minutes while you prep the other ingredients.
2. Sear the steak:
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Heat a large skillet or wok over high heat.
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Add a splash of oil and sear the beef quickly in batches (about 1–2 minutes per side) until browned but not fully cooked through.
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Remove and set aside.
3. Cook the aromatics:
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In the same skillet, add a bit more oil if needed.
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Sauté onions, ginger, and garlic for 2–3 minutes until fragrant.
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Toss in bell peppers and stir-fry for another 2–3 minutes until slightly softened.
4. Combine everything:
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Return the beef to the pan.
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Stir in the oyster sauce, hoisin (if using), and black pepper.
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Add 2 tbsp water or broth to help everything come together in a glossy sauce.
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Stir-fry for another 1–2 minutes until the steak is just cooked through and well coated.
5. Serve hot:
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Serve over steamed rice or noodles.
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Garnish with sliced green onions or sesame seeds if desired.
💡 Pro Tips:
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Slice steak thin and against the grain for maximum tenderness.
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Want a spicy kick? Add crushed red pepper or a drizzle of chili oil.
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Want more sauce? Double the soy sauce, oyster sauce, and broth, then thicken with a bit of cornstarch slurry.