Pepper Steak Stir Fry over Rice
Ingredients:
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/4 cup beef broth
Cooked white or jasmine rice, for serving
Sesame seeds and green onions for garnish optional
Directions:
In a medium bowl, combine sliced flank steak with 2 tablespoons soy sauce and cornstarch. Toss to coat and set aside for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Sear the steak in batches for 12 minutes per side. Remove and set aside.
Add the remaining tablespoon of oil to the pan. Sauté bell peppers and onion for 45 minutes, until just tender.
Add garlic and ginger, cook for 1 minute until fragrant.
In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, brown sugar, rice vinegar, and beef broth.
Return steak to the skillet. Pour sauce over and stir-fry for another 23 minutes, until heated through and sauce thickens slightly.
Serve hot over a bed of steamed rice. Garnish with sesame seeds and green onions, if desired.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
Kcal: 420 kcal Servings: 4 servings
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