Ingredients:
1 lb flank steak, thinly sliced against the grain
3 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup broccoli florets
2 green onions, sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
For the Sauce:
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon chili garlic sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon Szechuan peppercorns, crushed
Directions:
Toss the sliced flank steak with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, cooking for 2-3 minutes per side until browned. Remove and set aside.
Add the remaining oil to the skillet. Sauté the bell peppers, broccoli, and green onions for 3-4 minutes until tender-crisp. Add the garlic and ginger, cooking for another 30 seconds.
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and Szechuan peppercorns to create the sauce.
Return the cooked beef to the skillet and pour the sauce over the top. Toss everything together and cook for 2-3 minutes until the sauce thickens slightly and coats the beef and vegetables.
Serve hot over steamed rice or noodles, garnished with extra green onions if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 370 kcal | Servings: 4 servings
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