Beef Stir-Fry with Bell Peppers 

Overview

This dish features tender beef slices, colorful bell peppers, and a rich, glossy savory sauce, served over steamed white rice.
Cooking time is fast, heat is high, and timing matters.

• Prep time: 20 minutes

• Cook time: 10–12 minutes

• Total time: ~30 minutes

• Serves: 2–3 people

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Ingredients

1. Beef Marinade

• 400 g beef sirloin or flank steak

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp cornstarch

• 1/2 tsp black pepper

• 1 tsp vegetable oil

Why this matters:

• Soy + oyster sauce season the beef deeply

• Cornstarch locks in moisture → beef stays juicy

• Oil prevents sticking when searing

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2. Vegetables

• 1 red bell pepper, cut into 3–4 cm chunks

• 1 yellow bell pepper, cut into 3–4 cm chunks

• 1 green bell pepper, cut into 3–4 cm chunks

• 1/2 medium onion, sliced

Tip:
Cut vegetables large, not thin — they should stay crisp after stir-frying.

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3. Stir-Fry Sauce

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional, adds sweetness & depth)

• 1 tsp sugar

• 120 ml (1/2 cup) beef broth or water

• 1 tsp cornstarch

Mix until completely smooth. No lumps.

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4. For Cooking & Serving

• 2 tbsp cooking oil (neutral oil preferred)

• Steamed white rice

• Chopped scallions or parsley (optional garnish)

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Instructions (Step-by-Step)

Step 1: Prepare the Beef

1. Slice beef against the grain into thin strips (about 0.5 cm thick).
   → This is critical for tenderness.

2. Place beef in a bowl and add all marinade ingredients.

3. Mix well using your hands until every slice is coated.

4. Let marinate 15–20 minutes at room temperature.

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Step 2: Heat the Pan Properly

• Use a wok or heavy skillet.

• Heat over high heat until the pan is very hot.

• Add 1 tbsp oil and swirl to coat.

If the pan isn’t hot enough, the beef will release water and steam instead of searing.

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Step 3: Sear the Beef

1. Add beef in a single layer (cook in batches if needed).

2. Do not stir immediately — let it sear for 45–60 seconds.

3. Flip and cook another 30–45 seconds until browned.

4. Remove beef from the pan and set aside.

The beef should be 70–80% cooked at this stage, not fully done.

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Step 4: Stir-Fry the Vegetables

1. Add remaining 1 tbsp oil to the same pan.

2. Add onion first, stir-fry for 30 seconds.

3. Add all bell peppers.

4. Stir-fry on high heat for 2–3 minutes.

Vegetables should be:

• Bright in color

• Slightly softened

• Still crunchy (not limp)

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Step 5: Combine & Sauce

1. Return beef (and any juices) to the pan.

2. Give the sauce a quick stir, then pour it in.

3. Toss everything continuously for 1–2 minutes.

The sauce will:

• Bubble

• Thicken

• Coat the beef and vegetables evenly

Turn off heat once the sauce looks glossy and slightly sticky.

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Step 6: Serve

• Spoon beef and vegetables over hot steamed rice.

• Garnish with scallions or parsley if desired.

• Serve immediately while hot.

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Texture & Flavor Notes

• Beef: tender, juicy, well-seasoned

• Vegetables: crisp-tender, fresh

• Sauce: savory, umami-rich, slightly sweet, glossy

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Optional Variations

🔥 Spicy Version

• Add 1 tsp chili oil or chili flakes to the sauce

• Or stir-fry fresh sliced chili with the onions

🥦 Healthier Version

• Use less oil

• Add broccoli or snap peas

• Reduce sugar by half

🍚 Meal Prep

• Keeps well in the fridge up to 2 days

• Reheat gently in a pan, not microwave if possible