Instructions:
- Prepare the beef:
- Thinly slice the beef against the grain into bite-sized strips. Season the beef with a pinch of salt and pepper.
- Cook the beef:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 2-3 minutes until browned, then remove the beef and set it aside.
- Sauté the vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables soften but still have a bit of crunch. If using ginger, add it here and cook for an additional minute until fragrant.
- Prepare the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar (if using), and beef broth. Stir in the crushed red pepper flakes for a little heat.
- Combine and thicken:
- Pour the sauce mixture into the skillet with the peppers and onions. Bring it to a simmer and cook for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens slightly, about 1-2 minutes.
- Add the beef back in:
- Return the cooked beef to the skillet and toss everything together to coat the beef and vegetables in the sauce. Cook for another 1-2 minutes to heat through. Taste and adjust seasoning with salt, pepper, or extra soy sauce if needed.
- Serve:
- Serve the beef and pepper mixture over a bowl of hot cooked rice. Garnish with sesame seeds and chopped green onions.
This dish is a perfect balance of savory, sweet, and slightly spicy flavors. The beef is tender, and the peppers add crunch and freshness to the bowl. Enjoy!
Pages: 1 2
