Ingredients:

  • lbs Flank Steak or Sirloin, sliced thinly against the grain (about 1/8 inch thick)
  • Tbsp Soy Sauce (light/low sodium)
  • tsp Sesame Oil (toasted)
  • large Egg White (lightly whisked)
  • tsp Cornstarch (or Potato Starch)
  • Tbsp Neutral Oil (for marinating)
  • Tbsp Neutral Oil (for stir-frying)
  • large Yellow Onion, sliced thickly
  • Red Bell Pepper, cored and cut into 1-inch pieces
  • Green Bell Pepper, cored and cut into 1-inch pieces
  • cloves Garlic, minced
  • inch piece Fresh Ginger, grated or finely minced
  • /2 cup Beef Broth (low sodium)
  • /4 cup Soy Sauce (light/low sodium)
  • Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • Tbsp Brown Sugar (packed)
  • Tbsp Cornstarch (for sauce)
  • tsp Ground White Pepper
  • Tbsp Freshly Cracked Black Pepper (Coarse grind)

Instructions:

  1. Prep the Beef: Slice the steak against the grain. In a bowl, combine beef with Soy Sauce, Sesame Oil, Egg White, 2 tsp Cornstarch, and 1 Tbsp Neutral Oil. Mix well until the liquid is absorbed. Set aside for at least 15 minutes (velveting).
  2. Mix the Sauce: In a separate small bowl, whisk together Beef Broth, Soy Sauce, Oyster Sauce, Brown Sugar, 1 Tbsp Cornstarch, White Pepper, and Freshly Cracked Black Pepper. Set aside.
  3. Sear the Beef: Heat 1 Tbsp of neutral oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the beef in a single layer (work in batches if necessary). Stir-fry quickly, about 1 minute per side, until browned but not fully cooked through. Remove the beef immediately and set aside.
  4. Sauté Aromatics & Veggies: Add the remaining 1 Tbsp of oil to the wok. Add onions and bell peppers. Stir-fry for 2–3 minutes until slightly tender-crisp. Add garlic and ginger; cook for 30 seconds until fragrant.
  5. Combine & Thicken: Return the seared beef to the wok. Give the prepared sauce a quick re-whisk and pour it over the beef and vegetables.
  6. Finish Cooking: Bring the sauce to a strong simmer, stirring constantly. It should thicken rapidly and become glossy. Cook for 1–2 minutes until the beef is cooked through and coated beautifully. Serve immediately over rice.