1lbbeef steak (flank steak, skirt, sirloin or round)thinly sliced against the grain
2bell peppers (2 different colors)sliced into strips
½onionsliced into strips
3clovesminced garlic
1teaspoonminced fresh ginger
2tablespoonslow-sodium soy sauce
1tablespoonsesame oil
1tablespooncornstarch
1teaspoonsugarbrown or white
1teaspoonground black pepper
½cupwatercan use chicken broth or beef broth
2tablespoonsvegetable oildivided
Cooked ricefor serving
Instructions
In a small or medium bowl, mix together sauce ingredients: soy sauce, sesame oil, cornstarch, sugar, ginger and black pepper. Add thinly sliced beef to the mixture, ensuring it's well-coated. Let it marinate for at least 30 minutes or overnight.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices and cook for 2-3 minutes until browned. Remove the beef from the skillet and set it aside.
Add another tablespoon of vegetable oil to the same skillet. Add minced garlic, ginger and sliced onions. Cook for 2-3 minutes until the onions are softened and the sliced bell peppers are slightly tender but still crisp.
Return the cooked beef slices to the skillet and stir to combine with the vegetables. Pour hot water (or broth) into the skillet. Bring the mixture to a simmer and cook for another 2-3 minutes until the savory sauce thickens slightly and coats the beef and vegetables. Taste and adjust seasoning if necessary. Serve over a bed of rice or egg noodles.
Notes
Refer to the recipe variations and helpful tips in the post for additional suggestions.