Ingredients:

  • 1 lb (450g) beef sirloin, flank steak, or skirt steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) cornstarch (cornflour for our British friends)
  • 1 teaspoon (5ml) sesame oil
  • ½ teaspoon (2.5ml) ground ginger
  • ¼ teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) vegetable oil (or canola oil)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced (or ½ tsp ground ginger)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup (about 100g) broccoli florets
  • ½ cup (about 50g) sliced mushrooms
  • ¼ cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) brown sugar (light or dark)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) cornstarch (cornflour for our British friends)
  • ¼ cup (60ml) water
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, ginger, and pepper. Mix well and set aside to marinate for at least 10 minutes.
  2. In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and water. Set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add onion and cook until softened, about 2 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
  4. Add bell peppers, broccoli, and mushrooms to the wok and stir-fry until crisp-tender, about 3-5 minutes.
  5. Push the vegetables to the side of the wok and add the marinated beef to the center. Stir-fry until browned and cooked through, about 3-5 minutes.
  6. Pour the sauce over the beef and vegetables. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.