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Thin steak slices and three colors of bell pepper are coated in a concentrated soy-and-oyster sauce. Prepare the marinade and finishing sauce in separate bowls before heating the pan. Working in batches helps the meat sear instead of releasing liquid into an overcrowded skillet.
The first set marinates the beef: two tablespoons soy, one tablespoon oyster sauce, one tablespoon starch and one teaspoon sesame oil. The second set forms the finishing sauce. Keep the bowls separate so raw-meat liquid is not mistaken for clean sauce.
Ingredient amounts and preparation
- Set out: 1 ¼ lbs flank or sirloin steak, thinly sliced
- Set out: 1/2 red bell pepper, sliced
- Set out: 1/2 green bell pepper, sliced; 1/2 yellow bell pepper, sliced
- Set out: 1 large onion, thickly sliced
- Set out: 2 garlic cloves, minced; 1 tbsp ginger, optional
- Set out: 2-3 tbsp vegetable oil
- Set out: 2 tbsp soy sauce; 1 tbsp oyster sauce
- Set out: 1 tbsp cornstarch
- Set out: 1 tsp sesame oil; ¼ cup soy sauce
- Set out: 1 tbsp oyster sauce
- Set out: 1 tbsp hoisin sauce, optional; 1 tbsp brown sugar
- Set out: 1 tbsp apple cider vinegar
- Set out: 2 tsp cornstarch; 2 tbsp water
Cooking sequence and doneness
- Stage 1
- Slice steak thinly across the grain. Mix the first soy, oyster sauce, starch and sesame oil portions and coat the beef.
- Stage 2
- Refrigerate fifteen to thirty minutes. In a clean bowl mix all finishing-sauce ingredients, keeping it separate from the meat.
- Stage 3
- Heat part of the vegetable oil in a wide skillet or wok. Sear beef in batches and transfer to a clean plate. Add remaining oil as needed and cook onion and peppers until tender-crisp.
- Stage 4
- Stir in garlic and optional ginger briefly. Return beef to the pan.
- Stage 5
- Stir the clean sauce again and add it, cooking until thickened and coating the ingredients. Check steak reaches 145°F and allow a three-minute rest before serving. Serve with separately prepared rice if wanted.
Slice thinly across the grain so the fibers are shorter to chew. Keep thickness consistent. Refrigerate during the fifteen-to-thirty-minute marinade instead of leaving meat on the counter. Mix the quarter cup of soy, second oyster-sauce tablespoon, optional hoisin, brown sugar, vinegar, two teaspoons starch and two tablespoons water. Stir again before adding because starch settles.
How is beef doneness checked?
Use 145°F for steak followed by a three-minute rest. Thin slices are challenging to probe, so use a suitable thin-tip thermometer and check the thickest pieces. Do not judge only by sauce color.
Is rice included in the quantities?
Rice is a serving suggestion and must be prepared separately. The sauce is concentrated, so taste the finished dish before adding salt. Extra soy sauce is not needed merely because the pan looks dry. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Ground Beef Noodles with Ginger and Soy Sauce or Cheesy Beef Burritos with Oven Fries. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 145°F for beef steaks followed by at least three minutes of rest. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Why are soy sauce and starch listed twice?
The first set marinates the beef: two tablespoons soy, one tablespoon oyster sauce, one tablespoon starch and one teaspoon sesame oil. The second set forms the finishing sauce.
- How should steak be sliced?
Slice thinly across the grain so the fibers are shorter to chew. Keep thickness consistent.
- What goes into the finishing sauce?
Mix the quarter cup of soy, second oyster-sauce tablespoon, optional hoisin, brown sugar, vinegar, two teaspoons starch and two tablespoons water. Stir again before adding because starch settles.
- How is beef doneness checked?
Use 145°F for steak followed by a three-minute rest. Thin slices are challenging to probe, so use a suitable thin-tip thermometer and check the thickest pieces.
- Is rice included in the quantities?
Rice is a serving suggestion and must be prepared separately. The sauce is concentrated, so taste the finished dish before adding salt.