Description
Thinly sliced flank steak sizzles on high heat before mingling with crunchy bell peppers, broccoli, and carrots in a glossy, garlicky-ginger sauce that clings to every tender bite.
Ingredients
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium carrot, julienned
- 1/2 cup onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup beef broth
- 1 teaspoon sesame oil
- salt to taste
- pepper to taste
Instructions
- In a bowl, combine soy sauce, oyster sauce, and cornstarch, then add sliced beef tossing to coat evenly
- Heat vegetable oil in a wok or large skillet over high heat until shimmering
- Add beef in a single layer and stir-fry until browned but not fully cooked, about 2 minutes, then remove and set aside
- Add broccoli, bell peppers, carrot, and onion to the wok and stir-fry until crisp-tender, about 3 minutes
- Push vegetables to the side of the wok, then add garlic and ginger stirring until fragrant, about 30 seconds
- Return beef to the wok and mix with the vegetables
- Pour in beef broth and stir to deglaze the pan, creating a sauce that coats the ingredients
- Cook for another minute until the sauce slightly thickens
- Drizzle sesame oil over the stir-fry, season with salt and pepper, and stir to combine
- Serve immediately with steamed rice or noodles
Notes
- Use high heat to achieve a good sear on the beef
- Slice the beef thinly against the grain for maximum tenderness
- Prepare all ingredients before cooking since stir-frying is a fast process
- Feel free to substitute or add vegetables such as snow peas, mushrooms, or baby corn