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Homemade Stir-Fry Beef That Beats Takeout
I grabbed this beef and pepper technique from my go-to Chinese spot but tweaked it to taste even better in my kitchen. What makes it work? Soaking juicy flank steak in a mix of oyster sauce, soy sauce, cornstarch and brown sugar before cooking it up. The flavor explosion happens when your marinated meat hits those bright, colorful peppers and mixes with that deep, rich sauce. Put it on top of some hot rice and you'll wonder why you ever bothered with delivery.
Fast But Fancy
This meal nails everything you want - soft beef, crunchy peppers and a sauce that wraps it all together beautifully. There's just enough sweetness from the brown sugar to work against the umami punch of the soy and oyster sauce. What I really dig is how it doesn't take forever but tastes like it should've.
What You'll Need
Want me to break down all the stuff you need for both the marinade and the sauce? I can tell you exactly how much of everything goes in to get that perfect mix of flavors.
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Cooking Your Beef
I can guide you through making this dish from start to finish, including my secret tricks for getting that melt-in-your-mouth beef texture and vegetables that stay nice and crisp.
Frequently Asked Questions
- → What's the best way to cut flank steak?
Always slice thinly and go against the grain for the softest bite.
- → Can I prep this dish ahead of time?
Keep it fresh, but you can chop veggies and marinate the meat up to 8 hours before cooking.
- → What pairs well with this dish?
Serve it over fluffy rice, noodles, or even cauliflower rice for a lighter touch.
- → Is there another meat I can use instead of flank steak?
If needed, sirloin or skirt steak are tasty substitutes.
- → My bell peppers came out mushy. What went wrong?
Make sure to cook them quickly over high heat to keep them crunchy!