A savory and aromatic dish with tender beef, crisp vegetables, and a peppery soy sauce marinade, offering a healthier homemade alternative to takeout.
Ingredients
Scale:
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons water
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 green onions, chopped
1 tablespoon vegetable oil
Instructions
In a large bowl, combine the soy sauce, oyster sauce, cornstarch, and vegetable oil. Add the sliced flank steak, ensuring all pieces are well-coated. Allow the beef to marinate for at least 20 minutes.
In a small bowl, mix the soy sauce, oyster sauce, black pepper, sugar, and water. Stir until the sugar dissolves and set aside.
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Add the marinated beef in batches, searing until browned and just cooked through, about 2-3 minutes per batch. Remove the beef from the pan and set aside.
In the same wok, add another tablespoon of oil. Sauté the garlic until fragrant, then add the red and green bell peppers and onion. Stir-fry for 2-3 minutes until vegetables are slightly tender yet still crisp.
Return the beef to the wok with the vegetables. Pour in the stir-fry sauce and toss everything to combine well. Allow the mixture to cook for another 2 minutes.
Transfer the black pepper beef to a serving dish and garnish with chopped green onions. Serve hot.
