A classic Asian-inspired dish featuring tender strips of beef and vibrant bell peppers coated in a savory sauce, perfect served over jasmine rice.
Easy Pepper Beef Stir Fry
A classic Asian-inspired dish featuring tender strips of beef and vibrant bell peppers coated in a savory sauce, perfect served over jasmine rice.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 0.5 tsp black pepper freshly ground
- 1 tbsp vegetable oil divided
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 0.5 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.25 cup beef broth for sauce
- 2 tbsp soy sauce for sauce
- 1 tbsp oyster sauce for sauce
- 1 tsp sugar for sauce
- 1 tsp cornstarch for sauce
Instructions
- 1. In a bowl, combine sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, sesame oil, and black pepper. Marinate for at least 15 minutes.
- 2. In a separate small bowl, whisk together beef broth, 2 tbsp soy sauce, oyster sauce, sugar, and 1 tsp cornstarch for the sauce. Set aside.
- 3. Heat 1/2 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and cook for 2-3 minutes until browned, stirring occasionally. Remove beef from skillet and set aside.
- 4. Add remaining 1/2 tbsp vegetable oil to the skillet. Add bell peppers and onion, stir-fry for 3-4 minutes until slightly tender-crisp.
- 5. Add minced garlic and grated ginger to the vegetables, stir-fry for 1 minute until fragrant.
- 6. Return the cooked beef to the skillet with the vegetables.
- 7. Give the prepared sauce a quick whisk, then pour it over the beef and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
- 8. Serve immediately over hot jasmine rice.
Notes
For extra tender beef, slice against the grain and marinate for at least 30 minutes. Use a hot wok or large skillet for best stir-frying results. Feel free to add other vegetables like broccoli or snow peas for variety.
