About the Recipe
Ingredients
Ingredients
For the Beef:
450g (1 lb) flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1 tsp sesame oil
For the Stir-Fry:
2 tbsp neutral oil (e.g., peanut or canola)
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 medium onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 green onions, sliced on the bias
Optional: 1 cup snap peas or broccoli florets
For the Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp cornstarch
2 tbsp water
1/2 tsp sugar
Dash of white pepper
Preparation
Instructions
Marinate the Beef:Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let marinate for 10–15 minutes while prepping other ingredients.
Prepare the Sauce:In a small bowl, whisk together all sauce ingredients. Set aside.
Stir-Fry the Beef:Heat 1 tbsp oil in a wok over high heat until just smoking. Add beef in a single layer and sear undisturbed for 30 seconds. Stir-fry for another 1–2 minutes until nearly cooked. Remove and set aside.
Stir-Fry the Vegetables:Add the remaining 1 tbsp oil. Stir-fry onion, bell peppers, and any optional vegetables for 2–3 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.
Combine and Sauce:Return beef to the wok. Add sauce and stir-fry for 1–2 minutes, until sauce thickens and beef is cooked through. Finish with green onions.
Serve:Plate immediately over steamed jasmine rice or noodles. Garnish with sesame seeds or chili flakes if desired.