Description
This delicious beef stir fry features tender slices of sirloin or flank steak with vibrant vegetables in a savory sauce.
Ingredients
Scale
- 1 –1½ pounds sliced sirloin or flank steak
- ¼ cup low-sodium soy sauce
- Cracked black pepper
- 2 –3 tablespoons vegetable oil (or avocado oil)
- 2 bell peppers (sliced)
- ¼ white onion (diced)
- 3 –4 garlic cloves (minced)
- 8 tablespoons low-sodium soy sauce
- 5 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- ½ –1 tablespoon ginger paste
- Cracked black pepper
- 3 tablespoons cornstarch
- Serve over white rice.
Instructions
- Bring steak to room temperature and pat dry.
- Toss with ¼ cup soy sauce and cracked black pepper. Let marinate for 30 minutes.
- Make the sauce first: combine soy sauce, brown sugar, sesame oil, rice vinegar, oyster sauce, ginger paste, black pepper, and cornstarch. Whisk until smooth and set aside.
- Heat oil in a large skillet over medium-high heat.
- Add steak in a single layer; do not overcrowd or move it. Cook for 3–5 minutes until browned, then flip and cook for another few minutes (total time: about 8–10 minutes). Remove and set aside (keep juices).
- In the same pan, add bell peppers and let them get slightly charred.
- Add onions and cook until softened.
- Add garlic and cook for 30–60 seconds.
- Return beef (with juices) to the pan and pour sauce over everything.
- Lower heat to medium-low and simmer for 2–3 minutes until thick and glossy.
- Serve immediately over rice.
Notes
- This dish moves fast, so prep all ingredients beforehand.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg