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Chinese Onion Pepper Steak

A fast and tasty dish featuring tender beef and crisp vegetables in a simple soy and oyster sauce, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flank steak, thinly sliced Slice the flank steak thin across the grain for tender bites.
  • 2 tablespoons vegetable oil For stir-frying.
  • 1 large onion, sliced Any variety can be used.
  • 2 pieces bell peppers, sliced Any color bell peppers will work.
  • 3 cloves garlic, minced Adds flavor.
Sauce Ingredients
  • 1 tablespoon soy sauce Adjust according to taste.
  • 1 tablespoon oyster sauce Add more for a richer flavor.
  • 1 teaspoon cornstarch Used to thicken the sauce.
  • 1/2 cup beef broth Can substitute with chicken broth or water.
  • to taste Salt and pepper Adjust to personal taste.

Method
 

Cooking the Beef
  1. In a large skillet or wok, heat the vegetable oil over high heat.
  2. Add the sliced flank steak to the hot oil and stir-fry for 2-3 minutes, or until the meat is browned and cooked to your desired level of doneness.
  3. Remove the steak from the skillet and set it aside.
Cooking the Vegetables
  1. In the same skillet, add the sliced onion and bell peppers.
  2. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
  3. Add the minced garlic to the skillet and stir-fry for an additional 30 seconds, or until fragrant.
Combining Everything
  1. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and beef broth.
  2. Pour the sauce mixture over the vegetables in the skillet.
  3. Return the cooked steak to the skillet and stir-fry for another 2-3 minutes, or until the sauce has thickened and everything is well-coated.
  4. Season with salt and pepper to taste.

Notes

Serve hot over steamed white or brown rice or toss with noodles. Garnish with sliced green onions or sesame seeds. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.