Description
A delicious stir-fry featuring tender flank steak and vibrant vegetables, served over jasmine rice.
Ingredients
Scale
- 1 lb flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons oyster sauce or a vegetarian alternative
- Salt and pepper, to taste
- Cooked rice, for serving (Jasmine rice recommended)
Instructions
- In a bowl, combine the flank steak, soy sauce, and cornstarch. Let it marinate for about 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.
- Add the marinated beef to the pan and stir-fry until browned, about 3-5 minutes. Remove the beef and set aside.
- In the same pan, add the remaining oil and sauté the sliced bell peppers and onion until they begin to soften, about 2-3 minutes.
- Add the minced garlic and ginger; stir-fry for an additional minute until fragrant.
- Return the beef to the pan, add the oyster sauce, and toss everything together. Season with salt and pepper to taste.
- Serve immediately over a bed of steaming rice.
Notes
- For a vegetarian option, substitute flank steak with tofu or a meat alternative.
- Adjust the seasoning according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg