Ingredients:
- 1 lb flank steak, sliced against the grain into 1/4-inch strips
- 1 tbsp cornstarch (for beef)
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1/2 cup low sodium beef broth
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp fresh ginger, grated finely
- 3 cloves garlic, minced
- 1 tbsp cornstarch (for sauce)
- 2 cups broccoli florets, bite-sized
- 1 large bell pepper, sliced into strips
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned
- 3 stalks green onions, cut into 1-inch pieces
- 3 tbsp neutral oil
Instructions:
- Toss the 1 lb sliced flank steak with 1 tbsp cornstarch, 1 tbsp light soy sauce, and 1 tsp sesame oil in a bowl. Note: Let this sit for 10 minutes to allow the cornstarch to bond with the meat fibers.
- In a separate jar, combine the 1/2 cup beef broth, 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, grated ginger, minced garlic, and the remaining 1 tbsp cornstarch. Note: Shake well right before using as the starch settles at the bottom.
- Add 2 tbsp of neutral oil to your skillet over high heat until the oil is shimmering and just starting to smoke.
- Add the beef in a single layer, working in two batches if necessary. Cook 2 minutes until deeply browned and slightly crispy on the edges.
- Transfer the cooked steak to a plate. Note: We do this to prevent the beef from overcooking while the vegetables soften.
- Add the remaining 1 tbsp of oil, then toss in the 2 cups broccoli and julienned carrot. Cook 2 minutes until the broccoli turns a vibrant, neon green.
- Throw in the 1 cup snap peas and sliced bell pepper. Stir constantly for 1 minute until the peppers slightly soften.
- Return the beef and any juices on the plate back into the pan with the vegetables.
- Pour the sauce mixture over the ingredients. Cook 1-2 minutes until the liquid bubbles and turns translucent and glossy.
- Stir in the green onions and remove from heat immediately. Serve while the vegetables are still bright and the sauce is velvety.