Begin by slicing 500 g (1 lb) of beef into thin strips. In a bowl, combine the beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and a pinch of black pepper. Let it marinate for about 15 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Once the oil is hot, add the marinated beef in a single layer, cooking for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of oil if needed, then toss in 4 minced garlic cloves and 2-3 sliced red chilies. Stir-fry for about 30 seconds until fragrant. Add 1 sliced bell pepper and 1 sliced onion, cooking for an additional 3-4 minutes until they are tender-crisp.
Return the beef to the skillet, and add 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld.
Serve hot over steamed rice or noodles, garnished with chopped green onions.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4
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