Description
A classic Chinese-American dish featuring tender strips of beef stir-fried with bell peppers and onions in a savory soy-based sauce—quick, flavorful, and perfect served over rice.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- In a bowl, toss sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 15 minutes.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat. Sear beef in batches until browned and just cooked through. Remove and set aside.
- Add remaining oil to the skillet. Stir-fry bell peppers and onions for 3–4 minutes until slightly tender but still crisp. Add garlic and ginger and cook for 30 seconds.
- Return beef to the skillet. Add 1/4 cup soy sauce, oyster sauce, hoisin sauce, black pepper, and beef broth. Stir to coat everything evenly.
- Bring to a simmer and stir in the cornstarch slurry to thicken the sauce, cooking for another 1–2 minutes until glossy and thickened.
- Serve hot over steamed rice or noodles.
Notes
- Slice beef thinly for tenderness—partially freezing helps with slicing.
- Adjust the sauce sweetness with a touch of sugar or more hoisin if desired.
- For extra heat, add red pepper flakes or sliced chilies.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg