Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon oyster sauce (optional for added depth)
- 1 tablespoon sugar
- 1/4 cup beef broth (or water)
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish (optional)
Feel free to swap the flank steak for sirloin or even chicken if that’s what you have on hand. My grandmother often reminded me that the best recipes are adaptable and resourceful.
Instructions
- Start by marinating the steak slices in soy sauce and cornstarch for 15 minutes. This step ensures tenderness and flavor, a tip I picked up from my travels through Asia.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated steak in batches, cooking until browned, about 2-3 minutes per side. Remove the steak and set aside.
- In the same skillet, add the remaining oil. Toss in the sliced bell peppers and onion, stirring occasionally until they’re slightly tender, about 4-5 minutes.
- Add the minced garlic to the skillet and sauté for another minute, until fragrant. I always remember my mom saying, “The secret to a great dish is in the aroma.”
- Return the steak to the skillet, add the oyster sauce, sugar, and beef broth. Stir everything together, allowing the flavors to meld and the sauce to thicken, about 3 minutes.
- Season with salt and pepper to taste. If desired, sprinkle sesame seeds over the top for that nutty finish.
- Serve hot with your choice of rice or noodles, and enjoy the wonderful blend of flavors that remind me so much of home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International