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Servings: 4

You’ll be wowed by the many layers of flavors in this tasty stir-fry. This quick-cooking dish is a real crowd pleaser. Serve over rice.


  • 1-1/2 lb. flank steak, trimmed
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbs. oyster sauce
  • 2 Tbs. Shaoxing wine or cooking sherry
  • 2 Tbs. cornstarch
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup lower-salt chicken broth
  • 2 tsp. granulated sugar
  • 1 tsp. sesame oil
  • 3-1/2 Tbs. peanut oil
  • 1 medium yellow bell pepper, sliced lengthwise about 1/4 to 1/2-inch thick
  • 1 medium red bell pepper, sliced lengthwise about 1/4  to 1/2-inch thick
  • 1 medium red onion, sliced lengthwise about 1/4 to 1/2-inch thick
  • 1 Tbs. minced fresh ginger
  • 2 large cloves garlic, minced
  • 1/2 loosely packed cup coarsely chopped fresh cilantro leaves and tender stems

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 105
  • Sodium (mg): 1010
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Sugar (g): 6
  • Protein (g): 37


  • Put the steak in the freezer for about 15 minutes so that it will be easier to slice. Slice the steak against the grain into thin 4- to 6-inch-long strips. In a medium bowl, whisk 2 Tbs. of the soy sauce, 1 Tbs. of the oyster sauce, 1 Tbs. of the Shaoxing, and 1 Tbs. of the cornstarch. Add the beef. Stir to coat all over, and then sprinkle with the black pepper. Set aside.
  • In a medium bowl, whisk the chicken broth with the remaining 2 Tbs. soy sauce, 1 Tbs. oyster sauce, 1 Tbs. Shaoxing, 1 Tbs. cornstarch, the sugar, and sesame oil.
  • Heat a wok or large sauté pan over medium-high heat, and add 1 Tbs. of the peanut oil. When very hot and beginning to smoke, add half of the beef in a single layer and cook, undisturbed, 1 minute. Flip and cook another minute until most of the pink is gone and the beef is seared. Remove to a plate and add another 1 Tbs. of the peanut oil to the wok. Repeat with the remaining beef and remove to the same plate.
  • Add the remaining 1-1/2 Tbs. peanut oil to the wok, and lower the heat to medium. Add the bell peppers and onion, and cook until just tender and lightly charred, about 5 minutes. Add the ginger and garlic, and cook, stirring, 1 minute more.
  • Whisk the sauce mixture, and then swirl it into the wok. Bring to a boil, and then add the beef back to the wok. Stir to coat all over. Remove from the heat, and stir in the cilantro. Serve immediately.


Rate or Review

Reviews (6 reviews)

  • user-4553669 | 01/16/2021

    The reviewer who said this was bland must have left out an ingredient or two. It is loaded with flavor and one of our go to recipes for a tasty quick meal.

  • jessht | 06/29/2020

    This is so yummy. The sauce is so tasty, so I also am not sure about the reviewer who that it was bland? My kids gobbled it down, too. Definitely a hit!

  • amcg | 12/10/2019

    This was very good. Steak seared just fine. Skipped the sugar. Next time will use more onions and peppers.

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