Stir Fry Peppers and Beef
A quick beef and pepper stir fry with tender sliced beef, crisp peppers, and a savory, glossy sauce.
Servings: 4 people
Cost: 15
Ingredients
- 1 pound flank steak or sirloin thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce optional, for sweetness
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil avocado or vegetable
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced (or ½ teaspoon ground ginger)
- Optional: red pepper flakes to taste
Instructions
- In a bowl, toss sliced beef with cornstarch and soy sauce until evenly coated. Set aside while you prep the vegetables.
- Heat a large skillet or wok over high heat. Add 1 tablespoon oil. Once hot, add the beef in a single layer and cook 1–2 minutes per side until browned. Remove beef and set aside.
- Add remaining oil to the pan. Add bell peppers and onion and stir fry for 2–3 minutes until crisp-tender.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Return beef to the pan. Stir in oyster sauce, hoisin sauce (if using), and sesame oil. Toss everything together and cook 1–2 minutes until the sauce thickens and coats the beef and peppers.
- Taste and adjust seasoning. Add red pepper flakes if desired. Serve immediately.
Notes
- Slice the beef thinly against the grain for the most tender results.
- Keep the heat high to get good browning without overcooking.
- Don’t overcook the peppers — a little crunch is best.
- Serve over rice, noodles, or cauliflower rice.
Nutrition
Calories: 278kcal | Carbohydrates: 9g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 757mg | Potassium: 562mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1072IU | Vitamin C: 63mg | Calcium: 40mg | Iron: 2mg
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