Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp vegetable oil
  • 1/4 cup beef broth
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp neutral oil
  • 2 large bell peppers (one red, one green), cut into 1-inch chunks
  • 1 medium yellow onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Prepare the beef. Slice the steak across the grain into thin strips. In a bowl, toss the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp oil. Note: This is the velveting stage that ensures tenderness. Let sit for 5-10 minutes.
  2. Heat the pan. Add 1 tbsp of neutral oil to your wok or skillet. Heat it until it's shimmering and just starting to smoke.
  3. Sear the beef. Spread the beef in a single layer. Cook for 2 minutes until deeply browned and sizzling. Flip and sear for another 60 seconds, then immediately remove the beef from the pan and set it aside on a plate.
  4. Sauté the vegetables. Add the remaining 1 tbsp of oil to the pan. Toss in the onions and bell peppers over high heat. Stir fry for 3-4 minutes until the edges are slightly charred but the centers still have a snap.
  5. Add aromatics. Stir in the minced garlic and grated ginger. Cook for only 30 seconds until you smell that fragrant punch. Don't let them turn brown or they'll taste bitter.
  6. Mix the glaze. While the veggies are cooking, whisk together the beef broth, 3 tbsp soy sauce, brown sugar, black pepper, 1 tsp cornstarch, and rice vinegar in a small bowl.
  7. Combine everything. Return the seared beef and any juices on the plate back into the pan with the vegetables.
  8. Thicken the sauce. Pour in the sauce mixture. Toss constantly for 1-2 minutes until the sauce becomes a glossy glaze that coats everything beautifully.