Cantonese Black Pepper Beef Stir-Fry Bowl

Tender strips of flank steak seared with crisp bell peppers and scallions in a bold, savory cracked black pepper sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $11.93/serving

Dietary

• High-Protein
• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• stir-fry
• sauté
• spicy
• savory
• quick
• healthy

Ingredients

• 1 pound flank steak (sliced thin across the grain)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon black pepper (coarse ground)
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 red bell pepper (medium, sliced into strips)
• 1 green bell pepper (medium, sliced into strips)
• 4 green onions (sliced into 2-inch segments)

Instructions

1. In a medium bowl, whisk together 1 tablespoon low-sodium soy sauce, oyster sauce, toasted sesame oil, coarse ground black pepper, cornstarch, and 2 tablespoons water to create the sauce.
2. Toss the sliced flank steak with the remaining 1 tablespoon low-sodium soy sauce in a separate bowl and let stand for 5 minutes.
3. Heat 1/2 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add the flank steak in a single layer and sear without moving for 2 minutes, then stir-fry for 1 minute until browned on both sides. Transfer the beef to a clean plate.
4. Add the remaining 1/2 tablespoon vegetable oil to the skillet over medium-high heat. Add the minced garlic and fresh ginger, stir-frying for 30 seconds until fragrant.
5. Add the red bell pepper, green bell pepper, and green onions. Stir-fry for 3 minutes until tender-crisp.
6. Return the beef and any accumulated juices to the pan. Pour in the prepared sauce and toss continuously for 1 to 2 minutes until the sauce bubbles, thickens, and glazes the beef and vegetables evenly.
7. Divide evenly between two bowls and serve hot.

Notes

Packs and reheats exceptionally well for weekday lunch meal prep. Keeps fresh in airtight containers in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 506
• Protein: 55.6 g
• Carbohydrates: 18.4 g
• Fat: 25.2 g
• Fiber: 4 g
• Sodium: 1093 mg
• Saturated Fat: 6.6 g
• Sugar: 8.5 g
• Cholesterol: 152 mg