Description
A quick and hearty stir-fry-inspired dish with tender beef, vibrant bell peppers, and a savory-sweet sauce served over rice. Perfect for busy weeknights or meal prep.
Ingredients
- 1 lb thinly sliced beef (flank steak or sirloin)
- 2 bell peppers (red and yellow or green), sliced
- 3 cups cooked white or brown rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 2 green onions, chopped (optional, for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Cook rice according to package instructions and set aside.
- Toss thinly sliced beef with cornstarch and set aside.
- Heat 1 tbsp oil in a skillet or wok over high heat. Stir-fry beef until browned and cooked through. Remove from pan.
- Add remaining oil if needed and stir-fry garlic, ginger, and bell peppers for 3–4 minutes until just tender.
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, and water. Pour into the skillet.
- Return beef to the skillet and toss everything to coat evenly in the sauce. Heat through.
- Serve over warm rice and garnish with green onions and sesame seeds if using.
Notes
- Use flank steak or sirloin for best texture—slice thinly against the grain.
- Customize with other vegetables like broccoli or snap peas.
- For a gluten-free version, use tamari and gluten-free oyster sauce.
- Great for meal prep—store in the fridge for up to 4 days.
- Reheat on the stovetop with a splash of water or soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
