Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 bell peppers (red and green), sliced into strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch (for beef marinade)
- 2 tbsp vegetable oil (for cooking)
- 1 tsp red pepper flakes (optional, for heat)
- Fresh cilantro or green onions for garnish
Instructions
- Slice beef thinly against the grain and marinate with soy sauce, cornstarch, and sesame oil for 10 minutes.
- Heat 1 tbsp oil in a large skillet over high heat. Cook beef for 2-3 minutes per side until browned but not fully cooked. Remove and set aside.
- In the same pan, add remaining oil and sauté onions and bell peppers for 3-4 minutes until softened. Add garlic and red pepper flakes, stirring for 30 seconds.
- Return beef to pan. Add oyster sauce and hoisin sauce, tossing everything together for 1-2 minutes until beef is fully cooked and coated in sauce. Garnish with cilantro or green onions.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Use high heat for stir-frying to lock in juices and prevent soggy vegetables.
- Customize with additional veggies like mushrooms, snap peas, or broccoli.
- Add a splash of beef broth if the stir-fry seems dry.
- Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg