Prep 45 mins
Cook 10 mins
If desired, reduce to one bell pepper and add in some broccoli florets. Center-cut boneless pork chops, cut into strips are best for this. This will feed about 3 people but can be doubled, you can sub beef in place of pork if desired.
- 3⁄4 lb boneless pork, cut into strips
- 1 tablespoon cornstarch
- 1 tablespoon low sodium soy sauce
- 1 1⁄2 tablespoons oyster sauce
- 2 tablespoons minced fresh garlic (or to taste)
- 2 teaspoons sesame oil, divided
- 2 teaspoons fresh ginger, grated (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 small red bell pepper, sliced into strips
- 1 small green bell pepper, sliced into strips
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 teaspoons dried chili flakes, to taste (optional)
- 1⁄4 cup low sodium beef broth
- 2 tablespoons oyster sauce
- sesame seeds (optional)
- cooked rice
- In a bowl toss the pork strips with the cornstarch, soy sauce, fresh garlic, 1 teaspoon sesame oil, fresh ginger and black pepper; let stand at room temperature for 20 minutes.
- In a wok or a large skillet heat 2 tablespoons vegetable oil over high heat; add in the pork strip mixture and stir-fry in batches until slightly browned (about 1 minute) transfer to a plate.
- Add in onion, chili flakes, red and green bell pepper slices; stir-fry until the onion is softened (about 3 minutes).
- Return the pork to the wok or skillet along with any juices from the plate.
- Stir in beef stock and oyster sauce; cook until thickened (about 1 minute).
- Stir in the remaining 1 teaspoon sesame oil.
- Transfer to a large platter, sprinkle with sesame seeds if desired and serve with cooked rice.