Ingredients
Scale
- 1 pound beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup beef broth or water
- Salt and pepper to taste
Instructions
- In a bowl, combine soy sauce, oyster sauce, and cornstarch. Add beef slices and toss to coat. Marinate at least 15 minutes.
- Heat 1 tbsp vegetable oil in a skillet or wok over high heat. Add beef in batches, searing 1–2 minutes per side until browned. Remove and set aside.
- Add remaining oil to skillet. Sauté bell peppers and onion for 3–4 minutes until tender-crisp.
- Add garlic and ginger, sauté 1 minute until fragrant.
- Return beef to skillet. Add beef broth or water and stir to combine. Cook 2–3 minutes until sauce thickens slightly.
- Season with salt and pepper. Serve hot over rice or noodles.
Notes
- Slice beef against the grain for tenderness.
- Marinate at least 15 minutes for full flavor.
- Use colorful bell peppers for visual appeal.
- Adjust seasoning with extra soy or oyster sauce if desired.
- Serve immediately for best freshness; refrigerate leftovers 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American