Ingredients
• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp vegetable oil (divided)
• 3 bell peppers (red, yellow, green), sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce (optional, for depth)
• 1 tbsp hoisin sauce or honey
• 1 tsp sesame oil
• ½ tsp cornstarch (to thicken)
• ¼ cup beef broth or water
• Salt & pepper to taste
• Optional: red pepper flakes for heat
• Sesame seeds & green onions (for garnish)
Instructions
- Marinate the steak: In a bowl, toss sliced steak with 1 tbsp soy sauce and a pinch of cornstarch. Let sit 10–15 minutes.
- In a wok or large skillet, heat 1 tbsp oil over high heat. Add steak in a single layer and sear 1–2 minutes per side until browned. Remove and set aside.
- Add remaining 1 tbsp oil to the pan. Sauté onion and bell peppers 3–4 minutes until tender-crisp.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Make the sauce: Whisk together remaining soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, and broth.
- Pour sauce into the pan. Simmer 1–2 minutes until thickened and glossy.
- Return steak to the pan. Toss gently to coat and heat through.
- Serve hot over steamed rice, noodles, or cauliflower rice. Garnish with sesame seeds and green onions.
✨ Fast, bold, and restaurant-quality at home!
💡 Make it vegetarian: Swap steak for tofu or tempeh.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 4 , Calories : 280 , Net Carbs: 14g , Fats: 14g , Protein: 26g