Ingredients:

  • 5 lbs Flank Steak or Skirt Steak, sliced thinly against the grain
  • 4 tbsp Low-Sodium Soy Sauce (divided)
  • 1 tsp Rice Vinegar
  • 2 tbsp Cornflour (Cornstarch) (divided)
  • 1/2 tsp Sesame Oil
  • 3 tbsp Neutral Oil (e.g., Peanut or Canola), divided
  • 1 large Yellow Onion, cut into petal-shaped pieces
  • 2 large Green Bell Peppers, cut into chunky squares
  • 1 large Red Bell Pepper, cut into chunky squares
  • 3 cloves Garlic, minced finely
  • 1 tbsp Fresh Ginger, grated or finely minced
  • 1 cup Low-Sodium Beef Broth
  • 2 tbsp Oyster Sauce
  • 1 tbsp Dark Brown Sugar, packed
  • 5 to 2 tsp Freshly Cracked Black Pepper (coarse grind)
  • 2 tbsp cold water (for slurry)

Instructions:

  1. Slice the flank steak thinly against the grain. In a medium bowl, combine the sliced beef with 1 tbsp Soy Sauce, Rice Vinegar, 1 tbsp Cornflour (Cornstarch), and Sesame Oil. Toss well until coated. Set aside to rest for 15 minutes.
  2. Prepare the Sauce Base: In a separate bowl, whisk together the Beef Broth, remaining 3 tbsp Soy Sauce, Oyster Sauce, Brown Sugar, and 1 teaspoon of the Freshly Cracked Black Pepper. Set aside. Prepare the Slurry: In a very small cup, whisk together the remaining 1 tbsp cornflour and 2 tbsp cold water.
  3. Sear the Beef: Add 2 tbsp of neutral oil to a wok or large skillet over high heat until just smoking. Add half of the marinated beef in a single layer and sear for 60-90 seconds per side until browned. Do not crowd the pan. Remove the first batch to a plate. Repeat with the remaining beef and remove.
  4. Sauté the Vegetables: Add the remaining 1 tbsp of oil to the wok. Add the onions, garlic, and ginger. Sauté for 30 seconds until fragrant. Add the green and red bell peppers. Sauté for 3-4 minutes over high heat until they are crisp-tender. Remove the vegetables to a separate plate.
  5. Thicken the Sauce and Combine: Pour the prepared Sauce Base into the hot wok and bring to a rapid simmer. Whisk the cornflour slurry and pour it slowly into the sauce while stirring continuously. Cook for 30–60 seconds until the sauce is glossy and thick. Return the seared beef and the sautéed vegetables to the wok. Toss quickly to coat everything evenly. Stir in the remaining 1/2 to 1 teaspoon of Freshly Cracked Black Pepper just before serving. Serve immediately over rice.