Description
A classic Chinese-American stir-fry featuring tender strips of beef, crisp bell peppers, and onions in a savory brown sauce with a hint of black pepper heat. This restaurant-style dish comes together quickly for a flavorful weeknight meal.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp cornstarch
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil (divided)
- 1 large onion, sliced
- 2 bell peppers (1 red, 1 green), sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- For the Sauce:
- ¼ cup beef broth
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
- Marinate Beef: Combine sliced beef with soy sauce, rice wine, cornstarch, and black pepper. Let sit 15 minutes.
- Make Sauce: Whisk together all sauce ingredients in a small bowl.
- Stir-Fry: Heat 1 tbsp oil in wok or skillet over high heat. Add beef in single layer; sear 1-2 minutes per side. Remove.
- Cook Vegetables: Add remaining oil. Stir-fry onions 1 minute, then add bell peppers, garlic, and ginger. Cook 2-3 minutes until crisp-tender.
- Combine: Return beef to pan. Stir sauce and pour over. Cook 1-2 minutes until thickened.
- Serve: Drizzle with extra sesame oil if desired. Serve over steamed rice.
Notes
- For extra tender beef: Add ½ tsp baking soda to marinade (rinse before cooking)
- Spice variation: Add ½ tsp crushed red pepper flakes
- Vegetable options: Include mushrooms or snow peas
- Make ahead: Slice meat and vegetables up to 24 hours in advance
- Leftovers: Reheat gently with splash of water to refresh sauce
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup stir-fry
- Calories: 280
- Sugar: 5g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg