Ingredients:

  • lbs Flank Steak or Sirloin, sliced thinly against the grain
  • Tbsp Soy Sauce (Low Sodium)
  • tsp Sesame Oil
  • tsp Cornstarch
  • /2 tsp freshly ground Black Pepper
  • Tbsp Soy Sauce (or Tamari)
  • Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • Tbsp Rice Vinegar
  • Tbsp Brown Sugar, packed
  • tsp Chili Garlic Sauce (Sriracha or Sambal Oelek)
  • tsp finely grated Fresh Ginger
  • clove Garlic, minced
  • /2 cup Beef Broth or Water
  • tsp Cornstarch (for thickening)
  • Tbsp High Smoke Point Oil (Canola, Peanut, or Grapeseed Oil), divided
  • large Yellow Onion, sliced thickly
  • large Bell Peppers (one red, one yellow), sliced into strips
  • cup Broccoli florets
  • Scallions (Green Onions), sliced, white and green parts separated
  • Toasted Sesame Seeds, for garnish

Instructions:

  1. Marinate the Beef: In a bowl, toss the sliced steak with marinade ingredients (Soy Sauce, Sesame Oil, Cornstarch, Pepper). Set aside for at least 15 minutes.
  2. Prepare the Sauce: In a small bowl, whisk together all Stir-Fry Sauce ingredients until the sugar is dissolved and the cornstarch is fully incorporated. Set aside.
  3. Sear the Beef (In Batches!): Heat half the oil in the wok over high heat until shimmering. Add half the steak in a single layer. Cook quickly (1-2 minutes per side) until nicely browned. Remove immediately and set aside. Repeat with remaining oil and steak.
  4. Sauté Aromatics & Vegetables: Add the white parts of the scallions and the ginger/garlic to the hot wok. Cook for 30 seconds until fragrant. Add the onions and peppers (and broccoli, if using). Stir-fry vigorously for 2–3 minutes until vegetables are crisp-tender.
  5. Combine and Thicken: Return the seared steak (and any accumulated juices) to the wok. Give the prepared sauce one final quick whisk and pour it over the beef and vegetables.
  6. Finish: Toss everything continuously for 60–90 seconds until the sauce bubbles vigorously and thickens to coat everything beautifully.
  7. Serve: Remove from heat. Stir in the green parts of the scallions. Serve immediately over rice, garnished with sesame seeds.