Description
Beef and Pepper Stir-Fry
Ingredients:
1 lb flank steak, thinly sliced
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds
2 green onions, chopped
Steamed white rice for serving
Instructions:
In a bowl, toss the sliced beef with cornstarch and soy sauce. Let marinate for 15 minutes. Heat vegetable oil in a skillet over medium-high heat. Add the beef and cook for 2-3 minutes until browned, then remove from the pan. In the same pan, add bell peppers, onion, garlic, and ginger. Stir-fry for 2 minutes until slightly tender. Return the beef to the pan. Add beef broth, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes. Stir well and cook for another 2 minutes until the sauce thickens. Garnish with sesame seeds and green onions. Serve over steamed rice and enjoy!
Step-by-Step Guide
Follow these detailed instructions for a perfect stir-fry. First, ensure your flank steak is partially frozen for 30 minutes; this makes slicing it thinly against the grain much easier. While the beef marinates with cornstarch and soy sauce, prepare all your vegetables (the “mise en place”). This is crucial, as stir-frying happens fast. When heating your skillet or wok, get it very hot until the oil shimmers. Sear the beef in a single layer, working in batches if needed, to avoid steaming it. After removing the beef, add a touch more oil if the pan is dry, then stir-fry the harder vegetables (onions, peppers) first for about 2 minutes before adding the garlic and ginger to prevent burning. The final simmer with the sauce should just coat everything in a glossy glaze.
Serving Suggestions
While steamed white rice is classic, this stir-fry pairs wonderfully with several other bases. Try serving it over fluffy jasmine rice, cauliflower rice for a low-carb option, or even with pan-fried noodles. For a complete meal, add simple sides like steamed edamame, a crisp cucumber salad with a rice vinegar dressing, or store-bought vegetable spring rolls. The vibrant colors make it perfect for serving directly from the wok at the table.
How-to Summary
Thinly slice beef against the grain and marinate with cornstarch and soy sauce. Prepare all vegetables before heating. Sear beef in a very hot pan until browned, then remove. Stir-fry peppers and onion, then add garlic and ginger. Return beef to pan, add broth, oyster sauce, hoisin, sesame oil, and pepper flakes. Simmer until sauce thickens. Garnish and serve immediately over rice.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or skirt steak are excellent alternatives. Avoid tougher cuts like chuck.
How can I make this gluten-free? Use tamari or a certified gluten-free soy sauce, and ensure your oyster sauce is a gluten-free brand.
My sauce isn’t thickening. What went wrong? The cornstarch on the beef should thicken the sauce. If it’s runny, create a quick slurry by mixing 1 tsp cornstarch with 1 tbsp cold water and stir it into the simmering dish.
Can I prepare this ahead of time? You can slice the beef and vegetables ahead, but cook just before serving for the best texture.
What’s a good oyster sauce substitute? For a similar savory depth, use more soy sauce with a pinch of sugar, or a tablespoon of fish sauce.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding all the beef at once steams it instead of searing it. Cook in batches.
- Using Thawed, Floppy Meat: Slightly frozen meat is far easier to slice thinly and uniformly.
- Burning the Aromatics: Adding garlic and ginger too early with the vegetables will cause them to burn and turn bitter.
- Overcooking the Vegetables: They should be crisp-tender (al dente) for the best texture and color.
- Not Prepping Everything First: Once you start cooking, there’s no time to chop.
Conclusion
This Beef and Pepper Stir-Fry is a testament to how simple techniques yield extraordinary results. Mastering the sequence—marinating, high-heat searing, and quick vegetable cookery—unlocks the secret to restaurant-quality meals at home. It’s a versatile, flavorful, and fast dish that proves weeknight dinners don’t have to be boring. With your prepped ingredients and a hot pan, a delicious, balanced meal is just minutes away.