Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 cups broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or ground ginger if unavailable
  • 3 tablespoons oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • Pinch of red pepper flakes (adjust to taste)

Instructions:

  1. Prepare the beef. In a mixing bowl, combine sliced flank steak with soy sauce and cornstarch. Mix well to coat the meat evenly and let it marinate for about ten minutes while you prepare other ingredients.
  2. Make the stir fry sauce. In a separate bowl, whisk together oyster sauce, soy sauce, rice vinegar, and red pepper flakes until smooth. Set aside.
  3. Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add marinated beef slices in a single layer. Cook for about two minutes without stirring to allow browning; then flip and cook another minute until browned but not fully cooked through. Remove from pan and set aside.
  4. In the same pan, add broccoli florets and sliced bell pepper; stir-fry for about three minutes until they just start to soften but still remain crisp.
  5. Add minced garlic and ginger to the vegetables in the pan; stir-fry for an additional minute until fragrant.