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Beef Stir-Fry (sliced) Recipe

Chinese · Main course · 25 min total

A quick and flavorful beef stir-fry with tender slices of beef and crisp vegetables in a savory sauce. Perfect for a weeknight dinner.

Ingredients

• 1 lb flank steak, sliced thinly against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons water
• 2 green onions, sliced for garnish

Instructions

1. In a bowl, combine sliced beef with soy sauce and cornstarch. Toss to coat and set aside for 10 minutes.
2. In a small bowl, mix oyster sauce, rice vinegar, sugar, and water to make the sauce. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear for 1-2 minutes without stirring. Then stir-fry for another 1-2 minutes until browned but not fully cooked. Remove beef from wok and set aside.
4. Add bell peppers and onion to the wok. Stir-fry for 2-3 minutes until crisp-tender. Add garlic and ginger, stir-fry for 30 seconds.
5. Return beef to the wok. Pour the sauce over everything. Stir-fry for 1-2 minutes until sauce thickens and coats the beef and vegetables.
6. Garnish with green onions and serve immediately over steamed rice.

Tips

• For tender beef, freeze the steak for 15 minutes before slicing to make it easier to cut thin slices.
• Substitute flank steak with sirloin or ribeye if desired.
• Add a pinch of red pepper flakes for heat.

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