Steak, peppers, and onions are a classic combination. This Chinese takeout stir fry dish is made with tender flank steak, green bell peppers, and onions in a luscious and savory brown sauce. A quick and delicious dinner for busy days.
1poundgreen bell pepperschopped into 1 inch pieces
1poundonionssliced
2tablespoonscanola oil
For the Steak
1poundflank steakthinly sliced against the grain
1teaspooncanola oil
1teaspoonbaking soda
2teaspoonscorn starch
¼teaspoonsalt
Brown Sauce
2 ½tablespoonssoy sauce
1 ½tablespoonsdark soy sauce
2 ½tablespoonssugar
½teaspoonmsgoptional
1teaspoonhoisin sauce
1teaspoonoyster sauce
1teaspoonshaoxing wine
¼cupwateror chicken broth
1tablespoonsesame oil
1teaspoongingerminced
1 teaspoon garlicminced
1tablespoon scallions, white parts onlythinly sliced
Corn Starch Slurry
2tablespoonscorn starch
2tablespoonswater
Instructions
In a bowl, mix beef, oil, baking soda, corn starch, and salt to tenderize the beef. Set aside for 15 minutes.
Bring a pot of water to a boil then add the peppers and onions. Cook for 3-5 minutes or until tender crisp. Drain and set aside.
Mix the sauce ingredients and set aside.
In a large skillet or wok on high heat, add 2 tbsp. oil and sear the beef for 1 minute on each side in a single layer. Cook in batches if needed.
Toss in the peppers, onions, and brown sauce and cook for 1 minute. Mix the corn starch slurry and add to the pepper steak with onions. Stir immediately and cook for 1 minute or until the sauce is thickened.
Notes
To easily slice the beef into thin pieces, place the flank steak in the freezer for 1 hour or until partially frozen.
Adjust the thickness of the sauce to your liking, add a splash of water if it's too thick or more cornstarch slurry to thicken.