Ingredients
Main Ingredients
- 1 tablespoon vegetable oil, divided use
- 1 red bell pepper, cored, seeded and cut into strips
- 1 green bell pepper, cored, seeded and cut into strips
- 1 1/4 pounds flank steak, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Heat oil and cook peppers: Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan. Add the red and green bell peppers and cook for 3-4 minutes, or until just tender. Remove the peppers from the pan and set them aside on a plate.
- Cook the steak: Add the remaining vegetable oil to the pan. Season the thinly sliced flank steak with salt and pepper to taste. Increase heat to high and add the steak to the pan. Cook for 5-6 minutes, stirring occasionally, until the steak is lightly browned.
- Add garlic and ginger: Add the minced garlic and minced ginger to the pan with the steak and cook for 30 seconds until fragrant.
- Combine peppers and steak: Return the cooked bell peppers to the pan with the steak.
- Prepare and add sauce: In a small bowl, whisk together the soy sauce, sugar, cornstarch, and 1/4 cup water until smooth. Pour the sauce over the steak and pepper mixture and bring to a simmer.
- Thicken sauce and serve: Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened and coats the steak and vegetables well. Serve immediately.
Notes
- For best results, slice the flank steak against the grain for tender pieces.
- If you prefer a thicker sauce, increase the cornstarch to 2 tablespoons.
- This dish pairs well with steamed white rice or noodles.
- Adjust the sugar quantity for a sweeter or less sweet sauce depending on your taste.
- Vegetable oil can be substituted with canola or peanut oil for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
