Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Marinate the Steak: In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well to coat the meat evenly. Let it marinate for about 15-20 minutes.
- Prepare the Vegetables: While the steak is marinating, slice the onion and bell pepper, and mince the garlic and ginger.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until hot. Add the marinated steak to the skillet in a single layer. Sear for about 2-3 minutes on each side until browned and cooked through. Remove the steak from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, and stir-fry for about 3-4 minutes until they are tender-crisp. Add the minced garlic and ginger, and stir-fry for an additional 30 seconds until fragrant.
- Combine and Season: Return the cooked steak to the skillet with the vegetables. Add the oyster sauce, rice vinegar, sugar, salt, and pepper. Stir well to combine and heat through for another 2 minutes.
- Serve: Remove from heat and garnish with chopped green onions. Serve hot over cooked rice.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes