Instructions
Step 1: In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, cornstarch, garlic, ginger, and beef broth. Set the sauce aside.
Step 2: Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Working in batches if needed, sear the sliced flank steak for 2-3 minutes until browned. Remove and set aside.
Step 3: Add the remaining oil to the wok and stir-fry the onion, red bell pepper, yellow bell pepper, green beans, and carrots for 3-4 minutes until tender-crisp.
Step 4: Return the beef to the wok and pour in the sauce mixture. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats all the ingredients.
Step 5: For the fried rice, heat a separate skillet or wok over medium-high heat. Scramble the beaten eggs and set aside.
Step 6: Add sesame oil to the same skillet and stir-fry the cooked rice, breaking up any clumps, for 2-3 minutes.
Step 7: Add the peas, diced carrots, and scrambled eggs to the rice. Drizzle with soy sauce and toss until well combined and heated through.
Step 8: Serve the pepper steak alongside the egg fried rice and enjoy.
Storage and Reheating Tips
Store leftover pepper steak and fried rice in separate airtight containers in the refrigerator for up to 3 days. The steak keeps its tenderness better when stored separately from the rice.
To reheat, place the pepper steak in a skillet over medium heat with a splash of water or broth, stirring occasionally until warmed through, about 3-4 minutes. The fried rice can be reheated in a skillet over medium heat for 2-3 minutes.
You can also microwave portions in a covered bowl for 60-90 seconds, stirring halfway through. Add a touch of soy sauce or sesame oil when reheating to refresh the flavors.
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