A quick and savory Chinese-American stir-fry featuring tender beef, crisp bell peppers, and sweet onions in a rich garlic-soy sauce. Perfect over rice for a takeout-style dinner at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
-
1 lb flank steak, thinly sliced against the grain
-
2 tbsp soy sauce (plus 1 tbsp for marinade)
-
1 tbsp oyster sauce
-
1 tsp cornstarch (plus 1 tbsp for marinade)
-
1 tbsp Shaoxing wine or dry sherry
-
1/4 cup water
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 yellow onion, sliced
-
2 garlic cloves, minced
-
1 tsp fresh ginger, minced
-
2 tbsp oil (vegetable or peanut)
-
1 tsp sesame oil
Instructions
-
Toss sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and a few drops of sesame oil. Let sit for 10–15 minutes.
-
Mix sauce ingredients in a bowl: 2 tbsp soy sauce, oyster sauce, 1 tsp cornstarch, Shaoxing wine, and water.
-
Heat 1 tbsp oil in a wok or skillet. Sear beef in batches until browned. Remove and set aside.
-
Add remaining oil. Sauté garlic and ginger until fragrant. Add onions, cook 2 minutes. Add peppers, stir-fry 2–3 minutes.
-
Return beef to pan. Pour in sauce. Stir and cook until thickened and beef is cooked through.
-
Finish with sesame oil. Serve hot over rice.