Ingredients:
1 lb flank steak, thinly sliced against the grain
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1/2 cup beef broth
1 tsp sesame oil
2 cloves garlic, minced
1/2 tsp freshly ground black pepper
Cooked white rice, for serving
Directions:
In a medium bowl, mix the sliced flank steak with 1 tablespoon soy sauce, cornstarch, and black pepper. Let marinate for 15 minutes.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Sear the steak in a single layer, about 1-2 minutes per side, until browned. Remove and set aside.
Add remaining oil to the pan. Stir-fry onions and bell peppers for 4–5 minutes, until tender-crisp.
Return the steak to the pan. Add remaining soy sauce, oyster sauce, beef broth, garlic, and sesame oil.
Stir everything together and simmer for 2–3 minutes until the sauce thickens slightly.
Serve hot over a bed of steamed white rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 345 kcal | Servings: 4 servings