Sizzling Garlic Pepper Steak with Sweet Onions and Rainbow Bell Peppers
Ingredients:
1 1/2 lbs flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large sweet onion, sliced
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/4 cup beef broth
3 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
2 green onions, sliced
Sesame seeds for garnish
Directions:
In a bowl, toss sliced steak with 2 tablespoons soy sauce and cornstarch. Let marinate for 15 minutes.
In a small bowl, whisk together beef broth, oyster sauce, soy sauce, brown sugar, sesame oil, black pepper, and red pepper flakes.
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
Sear the steak in batches for 2-3 minutes until browned and slightly crispy on the edges. Remove and set aside.
Add remaining oil to the skillet.
Stir-fry bell peppers and sweet onions for 4-5 minutes until tender-crisp.
Add garlic and ginger, cooking for 30 seconds until fragrant.
Return steak to the skillet and pour in the prepared sauce.
Toss everything together for 2-3 minutes until glossy and coated evenly.
Garnish with sliced green onions and sesame seeds before serving hot over rice or noodles.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 430 kcal | Servings: 4 servings