Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for a vegetarian version)
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons vegetable oil or sesame oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: sliced onions, snap peas, or mushrooms for extra flavor
- For serving: steamed rice or noodles
Instructions
- Begin by slicing your beef thinly against the grain. In a bowl, combine soy sauce, oyster sauce, and cornstarch to create a marinade. Toss the beef slices in the mixture and set aside for 10 minutes.
- Heat a tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and cook for 2-3 minutes per side until browned. Remove and set aside.
- Add another tablespoon of oil if needed. Sauté minced garlic and grated ginger for 30 seconds until fragrant. Toss in the sliced bell peppers, broccoli, and optional vegetables. Stir-fry for 3-5 minutes until crisp-tender.
- Return the cooked beef to the pan. Stir well to coat everything evenly with the sauce. Cook for an additional minute, then remove from heat.
Notes
- Slice beef against the grain for maximum tenderness.
- Use high heat to sear the beef quickly and lock in flavors.
- Experiment with other vegetables like zucchini, carrots, or snap peas for variety.
- Adjust soy and oyster sauce quantities based on your salt preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Healthy, Low Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg