Pepper Steak with Bell Peppers (Print Version)
# Ingredients:
→ For the Stir-Fry
01 -
1 lb flank steak, thinly sliced against the grain
02 -
1 red bell pepper, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
1 yellow bell pepper, thinly sliced
05 -
1 medium onion, thinly sliced
06 -
2 tbsp vegetable oil
→ For the Sauce
07 -
1/4 cup soy sauce
08 -
2 tbsp oyster sauce
09 -
1 tbsp cornstarch
10 -
2 tbsp water
11 -
1 tbsp rice vinegar
12 -
1 tbsp honey or brown sugar
13 -
2 cloves garlic, minced
14 -
1 tsp grated fresh ginger
15 -
1 tsp sesame oil
16 -
1/2 tsp red pepper flakes (optional, for heat)
# Instructions:
01 -
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes (if using). Set aside.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for 2-3 minutes, until browned and just cooked through. Remove and set aside.
03 -
In the same skillet, add the remaining oil. Stir-fry the bell peppers and onion for 4-5 minutes, or until they are tender but still crisp.
04 -
Return the beef to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
05 -
Remove from heat and serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
# Notes:
01 -
Use a mix of colorful bell peppers for a visually appealing dish
02 -
If you don't have oyster sauce, substitute with hoisin sauce or additional soy sauce
03 -
For a gluten-free option, use tamari or gluten-free soy sauce