Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 2 tablespoons (30ml) brown sugar, packed
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) cornstarch
  • 1 tablespoon (15g) grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons (30ml) vegetable oil, or peanut oil
  • 1 onion, sliced
  • 1 bell pepper (any color), sliced
  • 1 cup (about 115g) broccoli florets
  • 1 cup (about 115g) snow peas, trimmed
  • 2 green onions, sliced, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. In a bowl, combine sliced beef with soy sauce, cornstarch, and sesame oil. Toss to coat evenly.
  2. In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, ginger, garlic, and red pepper flakes (if using).
  3. Heat vegetable oil in a large skillet or wok over high heat. Add onion and bell pepper; stir-fry for 2-3 minutes, until slightly softened. Add broccoli florets and snow peas; stir-fry for another 2-3 minutes, until crisp-tender.
  4. Push the vegetables to the side of the skillet. Add the marinated beef to the hot skillet in a single layer. Sear for 1-2 minutes per side, until browned.
  5. Pour the sauce over the beef and vegetables. Stir-fry until the sauce thickens and coats everything, about 1-2 minutes.
  6. Garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.