Description
A bold and flavorful dish featuring tender steak, vibrant bell peppers, and a mouthwatering garlic marinade.
Ingredients
Scale
- 6 tablespoons low sodium soy sauce
- 1/4 cup low sodium chicken or beef broth
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch (scant)
- 1/8–1/4 teaspoon red pepper flakes
- 1 – 1 1/2 pounds flank, skirt or top sirloin steak, cut into pieces
- 1 tablespoon grated ginger (or paste)
- 6–8 cloves garlic, minced
- 3 bell peppers, cut into cubes
- 1 medium onion, cut into thick slices
- Oil for cooking
Instructions
- Combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup, mixing well.
- Place the meat in a bowl, drizzle in 3 tablespoons of the marinade, mix, and cover, setting aside for 30 minutes to overnight.
- Stir the ginger and garlic into the remaining marinade, cover and refrigerate if using later.
- Heat oil in a large skillet over high heat.
- Add half of the beef and cook until well-seared, about 1 minute, then remove.
- Cook the remaining meat, remove, and sauté the onions in the skillet until softened, about 1 minute.
- Add the bell peppers, stir to combine, and return meat to the skillet.
- Stir the remaining marinade and pour it into the skillet, tossing everything to coat in sauce for about 30-45 seconds.
- Serve with rice or salad, topping with sesame seeds if desired.
Notes
For storage, place leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg