Ingredients:

  • 1 lb (450g) sirloin steak, cut into thin strips
  • 1 tbsp (15ml) soy sauce (low sodium preferred)
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tsp (5ml) cornstarch
  • 1/2 tsp (2.5ml) ground black pepper
  • 1/2 tsp (2.5ml) granulated sugar
  • 2 tbsp (30ml) vegetable oil (or peanut oil)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 tbsp (30ml) beef broth (low sodium)
  • 1 tbsp (15ml) soy sauce (low sodium preferred)
  • 1 tbsp (15ml) oyster sauce (optional, or use extra soy sauce)
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) cornstarch

Instructions:

  1. In a bowl, combine steak strips with marinade ingredients. Mix well and set aside for at least 5 minutes (longer is better, up to 30 minutes).
  2. In a separate small bowl, whisk together beef broth, soy sauce, oyster sauce (if using), sesame oil, and cornstarch. Set aside.
  3. Heat 1 tablespoon of oil in the wok or skillet over high heat until smoking. Add the marinated steak in a single layer (work in batches if necessary) and sear for 1-2 minutes per side, until browned but not fully cooked. Remove steak and set aside.
  4. Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the onion and bell peppers and stir-fry for 3-4 minutes, until slightly softened but still crisp-tender.
  5. Return the steak to the wok with the vegetables. Pour in the sauce and stir-fry until the sauce thickens and coats the steak and vegetables, about 1-2 minutes.
  6. Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.