Ingredients:

  • 1 pound (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons (30 mL) soy sauce (low-sodium recommended)
  • 1 tablespoon (15 mL) rice wine or sherry
  • 1 teaspoon (5 g) cornstarch
  • 2 tablespoons (30 mL) vegetable oil
  • 1 bell pepper (any color), sliced
  • 1 cup (150 g) broccoli florets
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tablespoon (15 mL) soy sauce
  • 1 tablespoon (15 mL) oyster sauce
  • 1 tablespoon (15 mL) hoisin sauce
  • 1 teaspoon (5 g) brown sugar
  • 1/2 teaspoon (2 g) sesame oil
  • Chopped green onions
  • Toasted sesame seeds

Instructions:

  1. Combine sliced beef with soy sauce, rice wine, and cornstarch in a bowl. Let sit for at least 10 minutes.
  2. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil. Set aside.
  3. Place the wok or skillet over high heat and add vegetable oil. Heat until shimmering.
  4. Add marinated beef in a single layer, cooking for about 2-3 minutes. Flip until browned. Remove beef and set aside.
  5. In the same wok, add garlic, ginger, bell pepper, broccoli, and carrots. Stir-fry for 2-3 minutes until crisp-tender.
  6. Return the beef to the pan, pour in the sauce, and toss everything together. Cook for an additional 1-2 minutes until well coated.
  7. Serve hot, garnished with green onions and sesame seeds if desired.