Description
A vibrant and flavorful stir-fry featuring tender flank steak, colorful bell peppers, and a savory sauce—perfect served over rice for a quick weeknight dinner!
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon crushed red pepper flakes (optional for extra heat)
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over high heat.
- Add the sliced steak and cook until browned and cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the bell peppers and onion. Stir-fry until tender-crisp, about 3 minutes.
- Add the garlic and ginger, and cook for an additional 1 minute, stirring frequently.
- Return the steak to the skillet.
- In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce over the steak and vegetables.
- Cook for an additional 2-3 minutes, or until the sauce has thickened and coated the steak and vegetables.
- Season with crushed red pepper flakes, salt, and pepper to taste.
- Serve over cooked rice.
Notes
- Adjust the amount of crushed red pepper flakes to control the heat level.
- This dish pairs well with steamed broccoli or other vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes