A savory beef dish with a bold and aromatic black pepper glaze, inspired by Asian cuisine. This recipe promises to be healthier and more satisfying than usual takeout, featuring a delightful harmony of spices and fresh vegetables.
Ingredients
Scale:
1 pound beef sirloin or flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 tablespoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sugar
2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
Chopped scallions
Sesame seeds
Instructions
In a large bowl, combine the sliced beef with soy sauce, oyster sauce, cornstarch, sesame oil, and freshly ground black pepper. Mix well and let it marinate for at least 20 minutes.
In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, and sugar. Stir until the sugar dissolves completely and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant.
Add the marinated beef to the pan in a single layer. Cook for about 2-3 minutes on each side or until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3-4 minutes until the vegetables are slightly tender yet crispy.
Return the cooked beef to the pan with the vegetables. Pour the prepared sauce over the beef and vegetables. Stir well to combine.
Allow the mixture to simmer for about 2 minutes, letting the sauce thicken slightly and coat the beef and vegetables evenly.
Remove from heat. Garnish with chopped scallions and sesame seeds before serving.
