Ingredients
Scale
- 1 lb (450g) sirloin or flank steak, thinly sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- Optional: sliced bell peppers or chili peppers for extra heat and color
Instructions
- Thinly slice the beef against the grain and marinate in soy sauce, oyster sauce, cornstarch, and sugar for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add sliced onions (and optional bell peppers or chili peppers), stir-fry 2-3 minutes until softened. Remove and set aside.
- Add another tablespoon of oil to the wok. Add the marinated beef slices, spreading in a single layer. Sear 2-3 minutes until browned, then stir-fry until cooked through. Add minced garlic and black pepper, cook 30 seconds.
- Return vegetables to the wok with beef. Toss to combine and heat through for 1-2 minutes. Adjust seasoning as needed. Serve hot with steamed rice or your preferred side.
Notes
- Ensure beef slices are thin for quick cooking and tenderness.
- You can customize the spice level by adding more chili peppers or chili sauce.
- For gluten-free options, use gluten-free soy sauce and oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 1020 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 70 mg