Description
Tender flank steak stir-fried with colorful vegetables and coated in a rich, savory oyster sauce for a fast, comforting meal that tastes better than takeout.
Ingredients
2 tablespoons soy sauce or lite tamari or coconut aminos
1 tablespoon mirin or white cooking wine
1 tablespoon cornstarch
1 teaspoon sugar or sugar substitute
1 pound flank steak, thinly sliced across the grain
1 tablespoon sesame oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium white onion, thinly sliced
1/4 cup oyster sauce
2 green onions, sliced
Instructions
- In a large bowl, whisk together the soy sauce, mirin, cornstarch, and sugar until smooth.
- Add the sliced flank steak to the marinade, toss to coat well, cover, and marinate for at least 20 minutes.
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the marinated beef to the hot skillet, leaving excess marinade behind, and cook for about 5 minutes until golden brown. Transfer the beef to a plate and wipe out the skillet.
- Add the green bell pepper, red bell pepper, and onion to the skillet and stir-fry for 2–3 minutes until just tender.
- Stir in the oyster sauce and bring to a gentle simmer.
- Return the beef to the skillet, add the green onions, and stir until everything is well coated and heated through.
- Serve warm with rice, noodles, or your favorite side.
Notes
Slice the beef across the grain to keep it tender.
Cook the beef in batches if doubling the recipe to ensure proper browning.
Add chili garlic sauce or red pepper flakes for extra heat.
Broccoli or snap peas make great vegetable additions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg
