Ingredients:

  • oz / 225g Leftover Cooked Steak (thinly sliced against the grain)
  • Tbsp / 30 ml Neutral Oil (Rapeseed or Sunflower)
  • small Onion (Yellow or Red), thinly sliced
  • cloves Garlic, minced
  • Tbsp / 15g Ginger, freshly grated
  • medium Red Bell Pepper, deseeded and sliced thinly
  • cup / 120g Broccoli Florets (small, bite-sized pieces)
  • large Carrot, julienned
  • stalks Spring Onions (Scallions), sliced (separate whites/light greens from dark greens)
  • Tbsp / 45 ml Soy Sauce (Low Sodium preferred)
  • Tbsp / 30 ml Oyster Sauce (or Vegetarian Mushroom Sauce)
  • tsp / 5g Brown Sugar (Packed)
  • tsp / 5 ml Rice Vinegar (Unseasoned)
  • tsp / 5 ml Sesame Oil (Toasted)
  • tsp / 5g Cornflour (Cornstarch)
  • Tbsp / 30 ml Water or Broth

Instructions:

  1. Whisk together all Sauce Ingredients (Soy Sauce, Oyster Sauce, Brown Sugar, Rice Vinegar, Cornflour, Water/Broth) in a small bowl until the cornflour is dissolved. Set aside, keeping the Sesame Oil separate.
  2. Ensure the leftover steak is sliced thinly across the grain for tenderness. Have all vegetables chopped and ready as stir-fries move quickly.
  3. Heat the neutral oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add onions, the white parts of the spring onions, garlic, and ginger. Stir-fry vigorously for 60 seconds until fragrant.
  4. Add the carrots and broccoli florets. Continue stir-frying for 2–3 minutes. If the pan becomes too dry, add a small splash of water to create steam.
  5. Toss in the sliced red bell pepper. Stir-fry for another 1–2 minutes until all vegetables are crisp-tender (al dente).
  6. Add the sliced leftover steak to the wok. Toss quickly for about 1 minute only to reheat the meat; do not overcook it.
  7. Give the prepared sauce a quick re-whisk (as cornflour settles) and pour it evenly over the ingredients in the wok.
  8. Keep stirring rapidly. The sauce should bubble and thicken within 30–60 seconds, coating everything. Remove immediately from the heat. Stir in the toasted sesame oil and the dark green spring onion tops.
  9. Serve immediately, ideally over steamed jasmine rice or crispy egg noodles.