Description
A flavorful and tender dish featuring juicy steak and vibrant bell peppers, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb flank steak, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon oyster sauce
- Salt and pepper to taste
Instructions
- In a bowl, combine sliced flank steak with soy sauce and cornstarch. Let it marinate for 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add marinated steak to the skillet and stir-fry until browned, about 3-4 minutes. Remove from skillet.
- Add bell peppers, onion, garlic, and ginger to the skillet. Stir-fry until vegetables are tender, about 5 minutes.
- Return the steak to the skillet and add oyster sauce. Stir to combine and heat through.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a spicier version, add sliced jalapeños.
- Serve over rice or noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg