Savory Pepper Steak Stir-Fry with Bell Peppers and Onions
Ingredients:
For the Steak Marinade:
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
For the Stir-Fry:
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 bell pepper (any color), thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
½ cup beef broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional for heat)
Cooked white rice or steamed rice, for serving
Instructions:
Marinate the Steak:
In a medium bowl, combine soy sauce, cornstarch, and vegetable oil. Add the thinly sliced flank steak and toss to coat. Let it marinate for at least 15 minutes.
Prepare the Stir-Fry Sauce:
In a small bowl, whisk together beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.
Cook the Steak:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer and cook for 2-3 minutes, or until browned and cooked through. Remove the steak and set aside.
Stir-Fry the Vegetables:
In the same skillet, add more oil if needed. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add garlic and ginger, cooking for another 30 seconds until fragrant.
Combine and Thicken:
Return the cooked steak to the skillet. Pour in the prepared stir-fry sauce and stir to combine. Bring to a simmer. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the steak and vegetables.
Serve:
Serve the sizzling Chinese pepper steak with onions over cooked white rice or steamed rice.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
#peppersteak #b