Ingredients:
1 green bell pepper, sliced
3 cloves garlic, minced
1/2 onion, thinly sliced
1 lb (450g) thinly sliced beef sirloin or flank steak
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 red bell pepper, sliced
2 cups cooked jasmine rice
1 teaspoon freshly ground black pepper (adjust to taste)
Optional toppings: sesame seeds, green onions, chili flakes
Directions:
In a bowl, toss the sliced beef with cornstarch, 1 tablespoon soy sauce, and black pepper. Let marinate for 10–15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef and stir-fry until browned and cooked through, about 3–4 minutes. Remove from skillet and set aside.
In the same skillet, add sesame oil. Sauté garlic and onions for 1 minute until fragrant.
Add bell peppers and stir-fry for 2–3 minutes until slightly tender but still crisp.
Return beef to the skillet, add oyster sauce and the remaining soy sauce. Stir everything together and cook for another 1–2 minutes to combine flavors.
Spoon the cooked beef and pepper mixture over bowls of hot jasmine rice.
Garnish with sesame seeds, green onions, or chili flakes if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 430 kcal | Servings: 4 bowls