Ingredients:
1 lb flank steak, thinly sliced
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup roasted peanuts
3 green onions, sliced
For the Sauce:
1/4 cup soy sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame oil
1 tbsp cornstarch
1/2 cup water
1 tsp red pepper flakes (adjust to taste)
Directions:
Prepare the Beef: In a medium bowl, toss the sliced flank steak with cornstarch until coated.
Cook the Beef: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the steak in a single layer, cooking for 2-3 minutes on each side until browned. Remove and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tbsp of vegetable oil. Add the chopped red and green bell peppers, onion, garlic, and ginger, and stir-fry for 3-4 minutes until vegetables are tender-crisp.
Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, cornstarch, water, and red pepper flakes.
Combine with Sauce: Pour the sauce into the skillet with the vegetables. Bring to a simmer, cooking for 2-3 minutes until the sauce thickens.
Add Beef and Peanuts: Return the cooked beef to the skillet, tossing to coat with the sauce. Stir in roasted peanuts and mix to combine.
Garnish and Serve: Top with sliced green onions and serve immediately with steamed rice for a delicious meal.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Calories: 350 kcal per serving | Servings: 4
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