Ingredients:

  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon (15 ml) vegetable oil (for marinating)
  • 1 bell pepper (red or yellow), sliced
  • 1 cup (150 g) broccoli florets
  • 1 carrot, julienned
  • 1 cup (150 g) snap peas
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • ¼ cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) oyster sauce
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 g) sesame oil

Instructions:

  1. In a mixing bowl, combine the beef slices, soy sauce, cornstarch, and vegetable oil. Allow to marinate for at least 10 minutes.
  2. In a separate bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil. Set aside.
  3. Slice the bell pepper, julienne the carrot, and chop the broccoli, snap peas, green onions, garlic, and ginger.
  4. Place the wok or skillet over high heat until its smoking hot.
  5. Add the marinated beef to the hot wok in a single layer. Sear for 2-3 minutes until browned, then remove from the wok and set aside.
  6. In the same wok, add a touch of oil if needed, then add garlic and ginger, cooking for about 30 seconds.
  7. Add the prepared vegetables in order of hardness (carrot first, followed by broccoli, bell pepper, and snap peas). Stir-fry for about 3-4 minutes until vibrant and tender-crisp.
  8. Return the beef to the wok, pour in the sauce, and stir-fry everything together for another 1-2 minutes until heated through.
  9. Remove from heat, garnish with green onions, and serve hot.