Easy Pepper Steak Stir Fry with Onions

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 bell peppers, any color, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup beef broth
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• Green onions for garnish

Steps

1. 1 In a bowl, toss the steak slices with soy sauce, cornstarch, and sesame oil; set aside.
2. 2 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add onions and cook until caramelized, about 8 minutes.
3. 3 Remove onions and set aside. In the same skillet, add another tablespoon of oil. Stir-fry the steak until browned, about 3 minutes.
4. 4 Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
5. 5 Stir in bell peppers and cook for 3 minutes until crisp-tender.
6. 6 Return the onions to the skillet. Combine beef broth, oyster sauce, and sugar in a small bowl; pour into the skillet.
7. 7 Simmer for 2 minutes until sauce thickens. Season with salt and pepper to taste.
8. 8 Serve immediately garnished with chopped green onions.

Equipment

• large skillet or wok
• spatula

Variations

• Add mushrooms for an earthy twist.
• For a spicy version, include red chili flakes or diced jalapeños.

Substitutions

• Substitute oyster sauce with hoisin sauce for a different flavor profile.
• Use sirloin if flank steak is unavailable.

Pairings

• Steamed jasmine rice
• Asian sesame salad

Nutrition

Tips

• For the best texture, make sure to slice the steak against the grain.
• Have all ingredients prepped and ready before you start cooking, as stir-fry moves quickly!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed jasmine rice or fluffy white rice.
• Pair with a side of kimchi for a tangy kick.

FAQ