Beef and Bell Pepper Stir-Fry for a Fast Skillet Dinner
Cook beef and bell pepper stir-fry with thin supermarket steak, colorful peppers, soy sauce, ginger, garlic, and oyster sauce alternatives.
beef, takeout-style, one-pan, high-protein
oyster sauce: 1 tbsp. Substitution: Use hoisin plus soy sauce for a sweeter version.
Slice beef thinly across the grain. Toss with soy sauce and cornstarch.
Sear bell peppers and onion until crisp-tender, then remove.
Sear beef quickly, add garlic and ginger, then return vegetables with sauce.
Flank steak, sirloin, or pre-cut stir-fry beef all work.
Use hoisin plus soy sauce if oyster sauce is unavailable.
Beef: Flank steak, Sirloin, Pre-cut stir-fry beef. Slice across the grain as thinly as possible. Partially freezing the beef for 15 minutes makes slicing easier.
Bell pepper: Red pepper, Yellow pepper, Capsicum. Cut peppers into similar widths so they cook evenly.
Oyster sauce: Hoisin plus soy sauce, Vegetarian oyster sauce, Soy sauce plus a pinch of sugar. Taste before adding more salt because oyster sauce and soy sauce both season strongly.
Flank steak, sirloin, and thin pre-cut stir-fry beef all work if sliced across the grain.
Yes. Thin chicken breast or thigh strips work with the same sauce and vegetable method.
How do I stop beef stir-fry from becoming tough?
Slice thinly, coat with cornstarch, cook quickly over high heat, and remove it as soon as it is just cooked.