Core Ingredients:
1 lb (450g) flank steak, thinly sliced against the grain
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 medium onion, thinly sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon water (for slurry)
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Optional Additions:
1/2 teaspoon red chili flakes (for a spicy kick)
1 teaspoon sesame oil (for a nutty aroma)
PREPARATION:
Sliced mushrooms or snap peas (for added vegetables)
Tips for Success
Slice the beef thinly: Cutting against the grain ensures the steak remains tender.
Preheat your wok or skillet: A hot pan is essential for achieving that signature sear and smoky flavor.
Use fresh ingredients: Crisp vegetables and quality beef make a noticeable difference in taste.
Don’t overcrowd the pan: Cook in batches if necessary to ensure even cooking and browning.
Balance the sauce: Adjust the soy sauce, sugar, and oyster sauce to your personal preference for the perfect flavor.
Instructions
Step 1: Prepare the Ingredients
Thinly slice the steak and season it with a pinch of salt and pepper.
Slice the bell peppers and onion into uniform strips.
Step 2: Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, sugar, and the cornstarch slurry (cornstarch + water). Set aside.
Step 3: Sear the Steak
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the sliced steak in a single layer and cook for 2–3 minutes per side until browned. Remove and set aside.
Step 4: Cook the Vegetables
see continuation on next page
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