Ingredients:

  • 1.5 lbs flank steak, sliced thin against the grain
  • 1 tbsp low sodium soy sauce
  • 2 tbsp cornstarch, divided
  • 1 tsp toasted sesame oil
  • 2 large bell peppers (1 green, 1 red), sliced into 1-inch strips
  • 1 medium yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp coarse black pepper
  • 2 tbsp vegetable oil

Instructions:

  1. Prep the beef. Slice the 1.5 lbs flank steak against the grain into thin strips about 5cm long. Note: Slicing against the grain breaks up the tough fibers.
  2. Toss the beef with 1 tbsp low sodium soy sauce, 1 tbsp cornstarch, and 1 tsp toasted sesame oil. Let it sit for 10 minutes. Note: This is the velveting step that keeps it tender.
  3. In a small bowl, combine 1/2 cup beef broth, 1/4 cup soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp coarse black pepper, and the remaining 1 tbsp cornstarch.
  4. Place 1 tbsp vegetable oil in a large skillet over high heat until a drop of water dances and evaporates instantly.
  5. Add the beef in a single layer, working in batches if needed. Cook for 2 minutes until deep brown and crispy on the edges. Remove meat and set aside.
  6. Add the remaining 1 tbsp oil, then toss in the 1 medium yellow onion wedges and 2 large bell pepper strips. Stir fry for 3 minutes until the edges are charred but the centers stay snappy.
  7. Push the veggies to the side and add 3 cloves minced garlic and 1 tbsp grated ginger. Cook for 30 seconds until the aroma fills the room.
  8. Return the beef to the pan. Give the sauce mixture a quick stir and pour it over everything.
  9. Cook for 1-2 minutes until the sauce bubbles and turns into a thick, glossy glaze that coats every piece of beef.
  10. Dish it out over hot rice while the peppers are still bright and the sauce is velvety.