Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon chili paste (adjust to taste for spice level)
- 1/4 cup water
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Beef: Toss the beef slices in cornstarch until well coated. This helps give the beef a crispy texture once cooked.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned and crispy, about 4-5 minutes. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the bell peppers, onion, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Make the Sauce: In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, sugar, chili paste, and water. Pour this sauce over the vegetables in the skillet.
- Combine and Cook: Return the cooked beef to the skillet. Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables.
Garnish and Serve: Garnish with chopped green onions and sesame seeds, if desired. Serve over steamed rice or noodles.
Notes
- Adjust chili paste to control spiciness.
- For a thicker sauce, let it simmer longer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Meat & Chicken
- Cuisine: Chinese
Nutrition
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg