About this recipe

A weeknight-friendly stir fry featuring tender strips of beef seared in a hot wok with colorful bell peppers and onions, all coated in a savory, glossy sauce. Ready in under 45 minutes and packed with bold, umami-rich flavor — serve over steamed white rice for a satisfying family dinner.

Instructions

1. 1

   In a mixing bowl, combine the flank steak sliced thin against the grain into strips with 1 tbsp soy sauce and 1 tsp cornstarch. Toss well to coat and let marinate for at least 10 minutes at room temperature while you prep the vegetables and sauce.

2. 2

   In a mixing bowl, whisk together the soy sauce, beef broth, Worcestershire sauce, cornstarch, sugar, and freshly ground black pepper until smooth and the cornstarch is fully dissolved. Set aside.

3. 3

   Heat 1 tbsp of vegetable oil in a wok or skillet over ^[high heat] until shimmering. Add the marinated beef flank steak in a single layer and sear without stirring for 1–2 minutes until browned on one side, then stir-fry for another 1–2 minutes until just cooked through. Transfer the beef flank steak to a plate and set aside.

4. 4

   Add the remaining 1 tbsp of vegetable oil to the same wok over ^[high heat]. Add the yellow onion and stir-fry for 2 minutes until slightly softened. Add the green bell pepper and red bell pepper strips and continue stir-frying for 2–3 minutes until tender-crisp. Add the garlic minced and cook for 30 seconds until fragrant.

5. 5

   Return the seared beef flank steak to the wok. Give the sauce a quick stir to re-incorporate the cornstarch, then pour it over the beef flank steak and vegetables. Toss everything together and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats everything in a glossy glaze. Taste and adjust seasoning if needed. Serve immediately over steamed white rice.