Ingredients:
1 lb flank steak, sliced thinly against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 onion, sliced
2 bell peppers (red and green), sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup beef broth
2 tablespoons oyster sauce
Salt and pepper to taste
Cooked rice, for serving
Directions:
In a bowl, marinate the sliced flank steak with soy sauce and cornstarch. Let it sit for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry for 3-4 minutes until browned. Remove the steak from the pan and set aside.
In the same skillet, add the remaining tablespoon of oil. Sauté the onion and bell peppers for about 5 minutes, or until they begin to soften.
Add garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Return the steak to the skillet, pour in beef broth and oyster sauce, and stir to combine. Cook for another 2-3 minutes until everything is heated through and well-coated.
Season with salt and pepper to taste. Serve hot over cooked rice.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings

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