Garlic Pepper Beef Stir-Fry with Bell Peppers

Name: Garlic Pepper Beef Stir-Fry with Bell Peppers
Total time: 15 min
Yield: 3 servings
Cuisine: International
Ingredients: 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain; 1 tablespoon cornstarch; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/4 cup (60 ml) vegetable oil, divided; 10 to 12 whole garlic cloves, peeled; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 green chilies, sliced (optional); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1/4 cup (60 ml) beef broth or water; 1/2 teaspoon black pepper; 1 teaspoon cornstarch mixed with 1 tablespoon water

Wassafatouma

Recipe Contributor

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15 mins

3 Servings

This stir-fry pairs quickly seared, tender beef with whole golden garlic cloves and crisp bell peppers in a glossy, peppery sauce. A short cornstarch marinade keeps the beef silky. Serve it over steamed rice or noodles for a fast weeknight dinner.

Garlic Pepper Beef Stir-Fry with Bell Peppers

Preparation Steps

1Step 1

Toss the beef with the cornstarch, soy sauce, oyster sauce and sugar. Let it marinate for 15 to 20 minutes.

2Step 2

Stir the soy sauce, oyster sauce, hoisin sauce, broth and black pepper together in a small bowl for the sauce.

3Step 3

Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Sear the beef in batches in a single layer for 1 to 2 minutes per side, until browned. Move to a plate.

4Step 4

Add the remaining oil and reduce the heat to medium. Stir-fry the whole garlic cloves for 2 to 3 minutes, until golden and softened.

5Step 5

Turn the heat back to high, add the bell peppers and chilies and stir-fry for 2 to 3 minutes, until crisp-tender.

6Step 6

Pour in the sauce and bring it to a bubble. Stir the cornstarch mixture, add it to the pan and stir for about 30 seconds until the sauce thickens.

7Step 7

Return the beef and any juices to the pan and toss for 1 minute to coat and heat through. Serve hot over rice.

Tips & Variations

Partly freezing the steak for 20 minutes makes it much easier to slice thinly.
Add onion wedges or broccoli with the peppers, or use chicken thighs cooked to 165°F (74°C) instead of beef.
Refrigerate leftovers for up to 3 days and reheat in a hot pan or microwave until steaming hot.

Garlic Pepper Beef Stir-Fry with Bell Peppers

Preparation Steps

Tips & Variations

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