Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 medium carrot, julienned
  • 2 stalks green onions, cut into 2-inch pieces

Instructions:

  1. Combine the sliced beef, soy sauce, and cornstarch in a bowl. Toss until the meat is evenly coated and the liquid is absorbed. Let it sit for 5-10 minutes while you chop the vegetables.
  2. Heat 1 tbsp of oil in your wok until it just begins to smoke. Add the beef in a single layer. Let it sear undisturbed for 2 minutes until a mahogany crust forms, then stir-fry for another 1-2 minutes until just cooked through. Remove the beef from the pan and set aside on a plate.
  3. In the same pan, toss in the broccoli, carrots, and bell peppers. Stir-fry over high heat for 3 minutes until the vegetables are vibrant and crisp-tender.
  4. Add the garlic and ginger during the last 30 seconds of cooking.
  5. In a small bowl, whisk together the low-sodium soy sauce, brown sugar, oyster sauce, sesame oil, and 1 tsp cornstarch until smooth.
  6. Pour the sauce mixture into the pan with the vegetables and add the cooked beef back in. Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything.
  7. Remove from heat and garnish with the cut green onions.