Ingredients
Scale
- 1 pound beef sirloin or flank steak, sliced thinly
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon black peppercorns, cracked
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional for thickening)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining oil, garlic, and sliced peppers. Stir-fry until peppers are slightly tender, about 2-3 minutes.
- Return beef to the skillet, add soy sauce, oyster sauce, and cracked black pepper. Toss to combine.
- If desired, add cornstarch slurry to thicken the sauce. Cook for another minute until glaze forms.
- Serve hot over steamed rice or noodles.
Notes
- Can substitute with chicken or tofu for different protein options.
- Adjust the amount of black pepper to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce is used)
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg