Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
2 tbsp Olive Oil divided
1 Red Bell Pepper cut into 1 inch cubes or strips
1 Green Bell Pepper cut into 1 inch cubes or strips- 8 oz Flank steak raw; thinly sliced about 1/4 inch thick against the grain
3 cloves Garlic minced
1 tbsp Brown sugar packed
¼ Cup Soy sauce low sodium
1 tsp Sesame oil
1 tsp Ginger ground
1 tbsp Cornstarch
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch in a small bowl until the cornstarch is dispersed. Keep ready beside the stove; stir again before adding it.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the prepared peppers and stir-fry 2–3 minutes until crisp-tender. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil. Add the thin beef strips in a single layer, working in batches if necessary. Sear about 1–2 minutes per side, then continue cooking as needed until cooked through. Timing depends on slice thickness and pan heat.
- Return the peppers to the pan. Stir the sauce again and pour it in. Bring to a simmer, tossing for 1–2 minutes until thickened and coating the beef and peppers; reduce heat if it catches. Serve promptly, with cooked rice if desired.
Notes
Yield is an estimate of 2 servings with an optional rice side, based on the original 8 ounces of steak. Rice and its cooking time are not included. Preparation and cooking times are estimates. This version retains the site’s lower-sugar sauce amounts; no nutrition calculation is supplied.
