Description
Sizzling pepper steak stir fry delivers bold Asian-inspired flavors in minutes. Succulent beef strips dance with crisp bell peppers, creating a quick and satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) flank steak, thinly sliced against the grain
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon (15 milliliters) fresh ginger, minced
- 2 green onions, sliced
Sauces and Seasonings:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) hoisin sauce
- 2 tablespoons (30 milliliters) vegetable oil
- 1 tablespoon (15 milliliters) cornstarch
- 2 tablespoons (30 milliliters) water
- 1 teaspoon (5 milliliters) sesame oil
- Salt, to taste
- Black pepper, to taste
Serving:
- Cooked rice
Instructions
- Sear the flank steak in a sizzling hot skillet or wok at medium-high heat with vegetable oil for 2-3 minutes until golden brown, creating a caramelized exterior. Transfer the meat to a separate plate.
- Without cleaning the skillet, add a touch more oil and quickly sauté bell peppers, onions, minced garlic, and grated ginger for 3-4 minutes, maintaining a crisp texture and vibrant color.
- Reintroduce the seared steak to the vegetable mixture, then drizzle with soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together to ensure even coating and thorough heating.
- Incorporate the cornstarch mixture, stirring continuously for 1-2 minutes until the sauce transforms into a glossy, thick consistency that clings beautifully to the meat and vegetables.
- Enhance the flavor profile with a sprinkle of salt and freshly cracked black pepper, adjusting to personal taste preferences.
- Finish the dish by scattering freshly sliced green onions across the top for a burst of color and sharp, aromatic garnish.
- Serve the stir-fry immediately over steamed rice, ensuring each plate receives a generous portion of the glistening, sauce-coated steak and vegetables.
Notes
- Tenderize the flank steak by slicing against the grain to ensure maximum tenderness and easier chewing.
- Opt for high-heat cooking oils like peanut or avocado oil for better searing and authentic stir-fry flavor.
- Prep all ingredients before cooking to maintain the quick stir-fry technique and prevent overcooking the meat.
- Adjust sauce consistency by adding more cornstarch mixture if you prefer a thicker sauce or less for a lighter coating.
- Prep Time: 10 minutes
- Cook Time: 8-11 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 240 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 60 mg