Flank Steak and Peppers Stir Fry

Flank steak stir fry with peppers over rice with chopsticks picking up a bite.

5 from 3 votes

Flank Steak and Peppers Stir Fry

Flank Steak Stir Fry is a simple dinner recipe that makes life easier. All the ingredients are cooked in a skillet, reaching the table in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 309kcal

Author: Karin and Ken

Ingredients

1 pound flank steak cut into strips, or any cut beef steak or boneless, skinless chicken breast, sliced
1 medium onion sliced
2 large bell peppers green, yellow, orange or red, thinly sliced
¼ cup oyster sauce
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons olive oil or another vegetable oil

Instructions

Get out and measure all of your ingredients.
In a cup mix oyster sauce, ⅓ cup water, cornstarch, salt, and pepper.
Stir until incorporated and set aside.
In a large skillet, on medium high heat, place 2 tablespoons of oil until it is shimmering or when flicking a drop of water in it causes it to dance. Add sliced beef or chicken and sauté until browned and, if using chicken, it is no longer pink. Around 4 or 5 minutes. Remove meat and set aside.
Heat remaining 2 tablespoons of oil over medium high heat until it shimmers or a drop of water flicked in it dances as well. Add onions and stir for a few minutes until tender.
Then add peppers and stir for a few more minutes until tender.
Add cooked beef or chicken and oyster sauce mixture.
Stir to coat and thicken sauce, just a few minutes.
Serve with rice or noodles. Enjoy!

Notes

Ensure your pan is nice and hot before you start cooking in it to prevent the steak and vegetables from sticking to the bottom.
Store extra flank steak stir fry in an airtight container. It will stay fresh in the fridge for up to 3 days.
Trim as much visible fat and gristle from the steak and be sure to cut it against the grain to prevent tough, chewy bites.

Nutrition