Description
A savory and slightly sweet stir-fried dish featuring tender beef, bell peppers, and a glossy sauce that delivers takeout flavors right at home.
Ingredients
For the sauce
- 1 cup Soy sauce (Use low sodium if sensitive to salt)
- 2 tablespoons Oyster sauce (Adds depth and sweetness)
- 1 tablespoon Brown sugar or honey (Just enough to round out the flavors)
- 2 cloves Garlic, minced (Fresh is best)
- 1 tablespoon Ginger, minced (Fresh is best)
- 2 tablespoons Cornstarch (For thickening the sauce)
- 1/2 cup Beef broth or water (Loosens the sauce)
- 1 teaspoon Sesame oil (For aroma)
- 1 teaspoon Rice vinegar (Optional to enhance brightness)
- 1/4 teaspoon Crushed red pepper (Optional for heat)
For the stir fry
- 1 pound Beef (flank or sirloin), thinly sliced (Velveted before cooking)
- 1 medium Onion, sliced
- 2 bell peppers Sliced (any color) (Combination of colors is recommended)
- 1 tablespoon Oil (for cooking) (For stir frying)
Instructions
Preparation
- Slice the beef thinly and mix with a tablespoon of soy sauce, cornstarch, and a spoon of water to velvet. Let sit for 15-25 minutes.
- Slice the onion and bell peppers.
- Mix the sauce ingredients in a bowl until the cornstarch is fully dissolved.
- Ensure rice is cooked or cooking.
Cooking
- Heat a large skillet or wok until hot, then add oil.
- Add the beef in a single layer and sear for 30-45 seconds until mostly browned. Remove and set aside.
- Add more oil if necessary, then toss in the sliced onions and bell peppers. Stir fry for 2-3 minutes.
- Add minced garlic and ginger, stirring for about 20 seconds.
- Return the beef to the pan, pour in the sauce and stir until the sauce thickens and turns shiny, about 30 to 90 seconds.
- Finish with a few drops of sesame oil, taste, and adjust seasoning if needed.
Notes
For best results, keep an eye on the sauce’s consistency and adjust accordingly. Velveting the beef is key for tenderness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Chinese