Ingredients:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5g) toasted sesame oil
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) brown sugar
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) cornstarch
  • 1 tbsp (15ml) freshly grated ginger
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (2g) red pepper flakes
  • 2 tbsp (30ml) neutral oil
  • 2 cups (150g) broccoli florets
  • 1 red bell pepper (150g), sliced into strips
  • 1 large carrot (60g), thinly sliced into coins
  • 3 green onions (20g), chopped into 1-inch pieces
  • 1/2 cup (50g) snap peas

Instructions:

  1. Combine the sliced beef with soy sauce, cornstarch, and sesame oil. Mix until fully coated and the starch has dissolved, then let sit for 10 minutes to velvet the meat.
  2. Heat 1 tbsp of neutral oil in a wok over high heat until shimmering. Add beef in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 1-2 minutes until just cooked through. Remove beef from the pan and set aside.
  3. Add the remaining oil to the pan. Stir-fry carrots and broccoli for 2 minutes, then add bell peppers and snap peas for another 2 minutes. Stir in the garlic and ginger for the final 30 seconds.
  4. Return the seared beef and juices to the pan. Whisk the stir fry sauce to incorporate cornstarch, pour it over the mixture, and toss for 1-2 minutes until the sauce thickens into a glossy glaze. Stir in green onions and remove from heat.