A classic Chinese-style stir-fry featuring tender sliced beef, crisp bell peppers, and sweet onions tossed in a savory black pepper soy-based sauce. Quick, flavorful, and perfect served over rice or noodles.
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Step 1
Marinate the beef
Mix sliced steak with soy sauce and cornstarch. Let it rest for 10–15 minutes to tenderize.
Step 2
Sear the beef
Heat oil in a wok or pan and quickly brown the beef. Remove and set aside.
Step 3
Cook vegetables
In the same pan, stir-fry onions and bell peppers until slightly tender but still crisp.
Step 4
Add aromatics
Stir in garlic and ginger and cook until fragrant.
Step 5
Make the sauce
Add oyster sauce, hoisin sauce, vinegar, sugar, beef broth, and black pepper. Stir to combine.
Step 6
Combine and finish
Return beef to the pan and toss everything together until coated and slightly thickened.
Step 7
Serve
Garnish with green onions and serve hot with rice or noodles.
Slice beef thinly
Cut against the grain for the most tender texture.
High heat cooking
Use high heat for quick searing and to keep vegetables crisp.
Don’t overcook beef
Remove it early and finish in the sauce to avoid toughness.
Spicy version
Add chili flakes or fresh chilies for heat.
Chicken substitute
Replace beef with sliced chicken breast or thigh.
Extra saucy version
Increase broth and hoisin for more sauce.
refrigerator
3 days
Reheat in a pan for best texture.
Q: What cut of beef is best?
A: Flank steak or sirloin works best when sliced thinly against the grain.
Q: Can I make this without oyster sauce?
A: Yes, hoisin sauce or soy sauce with a bit of sugar can substitute.
Q: Why is my beef tough?
A: It was likely overcooked or not sliced thinly enough against the grain.
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