Ingredients:

  • 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
  • 2 tablespoons low-sodium soy sauce (30ml)
  • 1 tablespoon cornstarch (15g)
  • 1 tablespoon vegetable oil (15ml)
  • 1 teaspoon grated fresh ginger (5g)
  • 1 clove garlic, minced (approx. 3g)
  • 1/2 teaspoon black pepper (2.5ml)
  • 2 tablespoons vegetable oil (30ml), divided
  • 1 medium onion, thinly sliced (approx. 150g)
  • 1 red bell pepper, seeded and sliced (approx. 150g)
  • 1 yellow bell pepper, seeded and sliced (approx. 150g)
  • 1 green bell pepper, seeded and sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch piece of ginger, minced (approx. 10g)
  • 1/4 cup low-sodium soy sauce (60ml)
  • 2 tablespoons oyster sauce (30ml)
  • 1 tablespoon brown sugar (15g)
  • 1 teaspoon sesame oil (5ml)
  • 1/2 cup water (120ml)
  • 1 tablespoon cornstarch (15g), mixed with 2 tablespoons cold water (30ml) (slurry)
  • Cooked rice, for serving (about 4 cups cooked rice )
  • Optional garnish: sesame seeds, chopped green onions

Instructions:

  1. In a large bowl, combine sliced beef with soy sauce, cornstarch, vegetable oil, ginger, and garlic. Mix well and let marinate for at least 15 minutes (or up to 30 minutes in the fridge).
  2. While the beef marinates, slice the onion and bell peppers. Mince the garlic and ginger.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion, bell peppers, garlic, and ginger. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.
  5. In the wok, combine soy sauce, oyster sauce, brown sugar, sesame oil, and water. Bring to a simmer.
  6. Gradually add the cornstarch slurry to the sauce, stirring constantly, until the sauce thickens slightly.
  7. Return the cooked beef to the wok. Toss to coat with the sauce. Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.