Cambodian Black Pepper Beef
308kcal
Ingredients
- 2 lbs flank steak, thinly sliced against the grain
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 green onions, sliced diagonally
Method
- In a large bowl, combine the soy sauce, oyster sauce, fish sauce, honey, black pepper, and garlic powder. Add the thinly sliced flank steak and toss to coat well. Set aside to marinate for at least 30 minutes or up to 2 hours.
- Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
- When the oil is hot, add the marinated flank steak and stir-fry for 2-3 minutes or until browned on the outside but still pink on the inside. Transfer the steak to a plate and set aside.
- In the same wok or skillet, add the onion, red bell pepper, green bell pepper, and minced garlic. Stir-fry for 2-3 minutes or until the vegetables are tender but still crisp.
- Return the cooked flank steak to the wok or skillet and toss with the vegetables. Stir-fry for an additional 1-2 minutes or until heated through.
- Garnish with sliced green onions and serve hot.
Nutrition
Serving1gCalories308kcalCarbohydrates10gProtein29gFat17gSaturated Fat5gCholesterol81mgSodium1136mgPotassium548mgFiber1gSugar7g