Description
A flavor-packed dish that’s perfect for busy weeknights!
Ingredients
Scale
- 1 lb (450g) flank steak, thinly cut
- 2 tbsp soy sauce (low sodium recommended)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1.5 cups beef broth
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 1 tsp sesame oil
- 1 tsp cornstarch dissolved with 1 tbsp of water (slurry)
- Cooked white rice (for serving)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Begin by marinating the thinly cut flank steak. In a large bowl, combine the steak with soy sauce and cornstarch. Let the beef rest in the refrigerator for at least 10 minutes.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once shimmering, carefully add the marinated steak in a single layer. Sear for about 2 minutes on each side until browned, then remove from the skillet.
- In the same skillet, add sliced bell peppers and onion, stirring for about 2 to 3 minutes until softened. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
- In a small bowl, whisk together beef broth, oyster sauce, hoisin sauce, brown sugar, black pepper, and sesame oil.
- Return the seared steak to the skillet, pour the sauce over, and mix thoroughly. Add the cornstarch slurry and cook for an additional 1-2 minutes to thicken the sauce.
- Serve hot over white rice, garnished with green onions and sesame seeds.
Notes
Marinate longer than 10 minutes for more flavor, and slice beef against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 800 mg
- Protein: 28 g