Ingredients
For the Marinade:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon rice wine or mirin (optional)
For the Stir-Fry:
- 2 tablespoons oil (vegetable or peanut oil)
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- ½ cup beef broth or water
- ½ teaspoon black pepper (freshly ground for best flavor)
🔥 Directions
-
Marinate the beef:
In a bowl, mix sliced beef with soy sauce, oyster sauce, cornstarch, sesame oil, sugar, and rice wine.
Let sit for 15–20 minutes to tenderize. -
Prepare the sauce:
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, cornstarch slurry, beef broth, and black pepper. Set aside. -
Sear the beef:
Heat 1 tablespoon oil in a wok or large skillet over high heat.
Add the beef in batches — don’t overcrowd.
Stir-fry 2–3 minutes until browned. Remove and set aside. -
Stir-fry vegetables:
Add another tablespoon of oil to the pan.
Add onions, bell peppers, garlic, and ginger.
Stir-fry for 2–3 minutes until fragrant but still crisp. -
Combine & sizzle:
Return beef to the pan. Pour in the prepared sauce.
Stir constantly until the sauce thickens and coats the beef and vegetables — about 1–2 minutes. -
Serve hot and sizzling!
Garnish with extra black pepper or sesame seeds.
Serve over steamed rice or noodles 🍚🍜
💡 Tips & Variations
- For extra heat 🌶️: Add sliced red chili or a dash of chili oil.
- For tenderness: Use flank steak and slice thinly across the grain.
- Add mushrooms or snow peas for extra texture.
