Ingredients:

  • 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil (for marinating)
  • 2 tbsp vegetable oil (for cooking)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced (optional)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced (optional)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (or hoisin sauce)
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1/4 cup (60ml) beef broth or water
  • 1 tsp cornstarch (mixed with 1 tbsp water for slurry)
  • Sesame seeds (Optional)
  • Chopped scallions (spring onions) (Optional)

Instructions:

  1. In a bowl, combine sliced steak with soy sauce, cornstarch, and oil. Mix well and set aside to marinate while prepping the vegetables.
  2. In a small bowl, whisk together soy sauce, oyster sauce (or hoisin), vinegar, brown sugar (or honey), sesame oil, and beef broth (or water). Stir in the cornstarch slurry and set aside.
  3. Slice the bell peppers and onion. Mince the garlic and ginger (if using).
  4. Heat oil in a large skillet or wok over high heat. Add steak in a single layer (cook in batches if needed) and sear quickly until browned. Remove and set aside.
  5. Add more oil to the pan (if needed). Stir-fry the bell peppers, onions, garlic, and ginger until slightly tender-crisp.
  6. Return the steak to the pan. Pour in the sauce. Toss everything together and cook until the sauce thickens and coats the steak and vegetables.
  7. Serve hot over steamed rice or noodles. Garnish with sesame seeds and chopped scallions (if desired).