BEEF STIR-FRY WITH BELL PEPPERS
This vibrant beef stir-fry is packed with tender strips of beef and crisp bell peppers, all tossed in a savory sauce. A quick, healthy, and flavorful dish perfect for a busy weeknight meal.
Ingredients
For the Stir-Fry:
- 1 lb beef sirloin or flank steak thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
For the Sauce:
- ΒΌ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or brown sugar
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and honey. Set aside.
Cook the Beef:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally until browned. Remove the beef from the skillet and set aside.
Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the bell peppers, onion, garlic, and ginger. Stir-fry for about 4 minutes until the vegetables are tender but still crisp.
Combine and Serve:
- Return the cooked beef to the skillet and pour in the sauce. Stir well to combine and cook for an additional 2 minutes to heat everything through.
- Serve immediately with steamed rice or noodles.
Notes
- Make Ahead: The stir-fry can be prepared ahead and stored in the fridge for up to 2 days. Reheat before serving.
- Customizing the Flavor: Add chili flakes for a spicy kick or a dash of lime juice for extra freshness.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2-3 days.
- Allergy-Friendly: Use tamari instead of soy sauce for a gluten-free version.