Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 2 bell peppers (red and green), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- Cooked rice, for serving
- Green onions, for garnish
Instructions
- Prepare ingredients by slicing beef into thin strips and cutting bell peppers and onion into even strips. Mince garlic finely.
- Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat.
- Add beef strips in a single layer. Sear for 1-2 minutes without stirring, then stir-fry for 2 more minutes until just cooked. Remove and set aside.
- Add remaining oil to wok. Stir-fry garlic for 30 seconds, then add bell peppers and onion. Cook 2-3 minutes until slightly softened.
- Return beef to wok, add sauces, and toss everything together for 1 minute until well coated and heated through.
- Serve immediately over steamed rice, garnished with green onions.
Notes
- For best results, slice beef against the grain for maximum tenderness
- Have all ingredients prepped before starting as stir-frying happens quickly
- Adjust heat level by adding chili peppers or red pepper flakes if desired
- Leftovers store well in refrigerator for up to 3 days
- For gluten-free version, use tamari instead of soy sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired