Ingredients:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon rice wine vinegar (or dry sherry)
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil (or peanut oil)
- 2 cloves garlic, minced
- 1 inch (2.5cm) piece of ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup broccoli florets
- 1 cup snow peas (mangetout), trimmed
- 2 tablespoons sesame seeds, toasted (for garnish)
- Cooked rice, for serving
- 3 tablespoons soy sauce (low-sodium)
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar (or dry sherry)
- 1 tablespoon cornstarch (cornflour)
- ½ cup chicken broth (or vegetable broth)
- 1 teaspoon sriracha (optional, for a bit of a kick!)
Instructions:
- In a medium bowl, combine all marinade ingredients. Add the sliced beef and toss to coat evenly. Let it marinate for at least 15 minutes (or up to 30 minutes in the fridge).
- In a small bowl, whisk together all the stir-fry sauce ingredients until smooth. Set aside.
- Heat the vegetable oil in a wok or large frying pan over high heat until smoking hot.
- Add the marinated beef to the wok in a single layer (you may need to do this in batches to avoid overcrowding). Stir-fry for 2-3 minutes, or until browned and cooked through. Remove from the wok and set aside.
- Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add the bell peppers and onion and stir-fry for 2-3 minutes, until slightly softened. Add the broccoli and snow peas and stir-fry for another 2 minutes, until crisp-tender.
- Return the cooked beef to the wok. Pour the stir-fry sauce over the beef and vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Serve immediately over cooked rice, garnished with toasted sesame seeds.