🥢 Stir-Fried Beef with Bell Peppers & Onions
📝 Ingredients:
For the beef marinade:
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1 lb flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp sesame oil
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1/2 tsp baking soda (optional — helps tenderize)
For the stir-fry sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce (adds depth and umami)
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1 tbsp hoisin sauce or 1 tsp sugar
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1 tsp cornstarch
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1/4 cup beef broth or water
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1 tsp rice vinegar or Shaoxing wine (optional)
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1/2 tsp black pepper
Veggies:
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow onion, sliced
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2 cloves garlic, minced
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1 tbsp ginger, minced (optional)
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2 tbsp neutral oil (vegetable or canola)
🍳 Instructions:
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Marinate the Beef:
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In a bowl, combine beef slices with soy sauce, sesame oil, cornstarch, and baking soda if using.
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Mix well and let sit for at least 15 minutes (30 is ideal).
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Prepare the Sauce:
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In a small bowl, whisk together all stir-fry sauce ingredients. Set aside.
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Cook the Beef:
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Heat 1 tbsp oil in a large pan or wok over high heat.
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Sear the beef in a single layer (in batches if needed) for 1–2 minutes per side until just browned. Remove and set aside.
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Sauté the Vegetables:
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In the same pan, add another tbsp oil.
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Stir-fry onion and bell peppers over high heat for 2–3 minutes until slightly softened but still crisp.
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Add garlic and ginger and stir-fry 30 seconds until fragrant.
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Combine and Finish:
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Return beef to the pan.
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Pour in the sauce and stir-fry for another 1–2 minutes until everything is coated and the sauce thickens slightly.
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Serve:
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Serve hot over steamed rice, jasmine rice, or noodles.
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Garnish with sesame seeds or sliced scallions if desired.
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🔥 Tips:
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Freeze the beef for 20 minutes before slicing to make thin cuts easier.
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Want heat? Add sliced chili or a splash of chili oil.
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Great with broccoli or snap peas added in for variety.
Would you like a low-carb version or suggestions for sauces to drizzle over?