It’s that time of year when we all want to be lazy cooks. Or, in other words, a simple recipe is the best recipe. There’s 1000% nothing wrong with it. We all do it, so just lean into it. And while we’ve served up plenty of soup options that should help you through this time, we’re officially midway through this week so we’re going to celebrate with something even easier – a skillet supper. This super simple recipe for Stir-Fried Beef with Bell Peppers and Basil is flavorful, requires minimal cleanup and is mostly made in one pan.
A well-seasoned cast-iron skillet is a great stand-in for a wok. Before you begin prepping the ingredients for this dish, put a pot of rice on to cook, and it should be ready when the stir-fry is done. Easy, right? So, enjoy this tasty skillet dish and pat yourself on the back for a lazy dinner well done.
Stir-Fried Beef with Bell Peppers & Basil
- 7 tablespoons soy sauce
- 2 tablespoons Asian fish sauce
- 2 teaspoons oyster sauce
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- 1 lb flank steak, thinly sliced across the grain
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon peeled and grated fresh ginger
- Juice of ½ lime
- Fresh basil leaves, for garnish
- Lime wedges, for serving
1 In a small bowl, stir together the soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
2 In a large cast-iron skillet over medium-high heat, warm the oil. Add the steak and cook, stirring frequently, until cooked through, 1–2 minutes. Transfer the steak to a platter. Add the bell pepper and onion to the skillet and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the garlic and ginger and stir-fry for 1 minute.
3 Return the steak to the skillet. Add the lime juice and half of the soy sauce mixture and toss until warmed through. Garnish with basil and serve with the remaining sauce and lime wedges alongside.